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Dutch Croquettes
Serves 4-6 1 LB ground veal 1/2 LB ground beef 1/2 stick butter 10 tbs. flour 3 bouillon blocks - 2 chicken, 1 beef 2 egg yolks 1 cup find bread crumbs 1/4 cup chopped parsley 1 can Swanson's chicken broth 1/2 cup vegetable oil
Cook veal and beef in a skillet until brown. Reserve the broth. Melt the butter in a large skillet, dissolve the bouillon blocks, add 8 tbs. flour and make a paste. Add the broth from the veal and beef. If you need more broth to make a smooth mixture add the Swansons chicken broth and stir until mixture is smooth. Take the skillet off of heat and add two egg yolks (reserve the whites). Add the meat and parsley. Refrigerate the mixture for 1 hour as it will be easier to handle. When cool, roll the mixture into a cylinder form, about 4 inches long and 4 inches thick. Coat each croquette with remaining flour and refrigerate for 1/2 hour. Beat the reserved egg whites lightly with a tsp. of water. Roll the croquettes in the egg whites, then in the bread crumbs. Heat oil, then fry croquettes until brown. Drain on paper towels. Serve with ketchup and dijon mustard.
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