Vleescroquetjes From The Netherlands (meat Croquettes
  • 1 pound lean veal
  • 3 cups water
  • 2 small onions
  • 1 bunch parsley
  • 2 bay leaves
  • dry bread crumbs
  • egg whites
  • oil for frying
  • 1 envelope unflavored gelatin
  • 4 tablespoons butter
  • 6 tablespoons flour
  • 2 cups veal stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • lemon juice
  • egg yolks
  1. Boil meat in water with onions, parsley and bay leaves until well done. Cut meat in very small pieces. Soak gelatin in some milk. Make a sauce of butter, flour and stock. Add the gelatin, pepper and salt, lemon juice to taste and egg yolks. Add the meat. Taste. Spread this mixture onto a shallow dish. Let it cool and set. When set, cut in eight equal parts and form a firm cylinder of each. Roll each in bread crumbs, then in a mixture of egg white and salad oil and then again in bread crumbs, again in egg white and bread crumbs. Fry in hot (400ºF)oil until golden brown. Serve hot with Dutch Mustard.* Smaaklijk Eten!
  2. *Dutch Mustard can be purchased at the Holland America Market.
This recipe was given to me by the owner of Adri's Dutch Cafe in Greenfield, South Carolina. We compared them with the ones we purchase at the Holland Festival in Long Beach and are just as delicious.