Cuisine, April 1979
2 hours — 1 dozen | ||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients
| ||||||||||||||||||||||||||||||||||||||||||||||||||
InstructionsMelt butter in medium-size saucepan over medium heat; stir in flour; cook, stirring constantly, 2 minutes. Stir in half-and-half and stock; cook until thickened, about 5 minutes. Stir in veal, onion, 1 tablespoon mustard, the parsley, Worcestershire, nutmeg, salt and white pepper; cook 5 minutes. Spread mixture into 8 x 8 x 2-inch dish. Refrigerate covered until firm, about 30 minutes. Shape veal mixture into 2-inch balls. Roll balls in breadcrumbs; dip in egg yolks; reroll in breadcrumbs. Let stand uncovered until dry, about 1 hour. Heat oil in large skillet to 375°F. Fry balls in oil until light brown on all sides, about 4 minutes; drain on paper toweling. Serve with brown mustard. |