Yield: Makes about 30 Veal Croquettes.
- 2 pounds veal (1 kg)
- 1 onion
- 1 bay leaf
- 2 cloves
- For the roux:
- 3.5 oz butter (100 g)
- 1 cup flour (120 g)
- 2 shallots, chopped
- 1/2 quart veal stock (made from the meat), (500 ml)
- 1/2 quart milk (500 ml)
- 5 sheets gelatine
- Salt, pepper and a little nutmeg, to taste
- 1/2 bunch chives, chopped
- 1/2 bunch flat parsley, ground
- 1 tbsp Dijon mustard
- For the breading:
- Flour, egg and fresh breadcrumbs
Strain the bouillon and let the meat cool. Cut the veal into small cubes.
Make a roux (see how to make a roux) with the butter, flour and chopped shallots. Use the roux to make a salpicon by adding the bouillon and the milk. Let it simmer for a half hour, stirring thoroughly. Use the roux to make a salpicon with the bouillon and the milk. Let it simmer for a half hour, stirring thoroughly.
Dissolve the gelatine in cold water and add to the simmering salpicon, stirring regularly. Add the rest of the ingredients and the veal. Let the salpicon cool in the refrigerator.
Roll croquettes from the salpicon and bread them twice. Deep-fry at 356 degrees F (180 degrees C). (See how to bread a croquette, a step-by-step guide that will lead you through this process in detail.)