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2 hours 1 dozen Print RecipeEmail Recipe


3tablespoonbutter (or margarine)
1⁄4cupall-purpose flour
1⁄2cupveal stock (or chicken stock)
1 1⁄2cupground cooked veal
1 onion (minced)
1tablespoonbrown mustard
1tablespoonfresh parsley (chopped)
2teaspoonworcestershire sauce
1⁄2teaspoonground nutmeg
1⁄4teaspoonwhite pepper
2 egg yolks (lightly beaten)
1quartvegetable oil
  brown mustard


Melt 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.

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