Put meat in cold water with the peppercorns. Bring to boil. Skim off and add garden herbs. When the meat is cooked (15 min max), turn off the heat and let it cool in the liquid. Let it get really cold. Then cut the meat into cubes and strain the stock. You need half a liter to spare. Otherwise top up with some water.
Melt the butter, stir in the flour with a whisk until it loosens from the bottom. Then add stock, a little at a time, keep beating until everything is absorbed. Keep stirring and let it cook until it has a shiny ragout. Now stir in the squeezed gelatin, the whipped cream, the egg yolks, the maggi and the mustard, season the ragout with salt, pepper and nutmeg and finally the parsley. And now let it cool completely in the fridge. Scoop approx 75 gram bulbs. Beat egg whites and stir in the flour. Then roll the ragout ball in the fine breadcrumbs into a thick short croquette. Then mix through the egg white and then through the coarse breadcrumbs. Bake for four minutes in sunflower oil at 180 ° C. Guys, guys, my mouth is watering.
Necessary for 12 croquettes:
• 400 gr of lean veal
• 650 gr of water (confectioners always weigh everything and croquettes descend from the confectioners)
• 1 teaspoon peppercorns, crushed
• bouquet garni (you can also say bunch of garden herbs)
• 80 gr butter
• 100 gr flour
• 6 g of gelatin soaked in cold water
• 50 gr whipped cream
• 2 egg yolks
• 1 teaspoon of maggi
• 1 teaspoon of mustard
• salt, pepper and nutmeg to taste
• 1 tbsp flat-leaf parsley finely chopped
• fine breadcrumbs and coarse breadcrumbs
• 5 proteins
• 10 gr flour
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