Classic Kalfskroketten (Dutch Veal Croquettes)
A classic Dutch veal croquette features a crisp, breaded exterior encasing a delicate, creamy veal ragout.
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Instructions
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Start simmering veal in water to cover; skim foam, then add onion, bay leaf, and cloves, and cook until tender.
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Strain the stock, cool the veal, and cut it into small pieces.
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Prepare a roux with butter, flour, and shallots. Combine with the reserved stock and milk to form the salpicon, then simmer for 30 minutes, stirring.
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Dissolve gelatin in cold water and stir into the simmering salpicon. Add salt, pepper, nutmeg, chives, parsley, mustard, and the cut veal.
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Chill the salpicon in the refrigerator until firm.
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Form croquettes from the chilled salpicon and double-bread them using flour, egg (beaten with 3 tablespoons water), and breadcrumbs.
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Deep-fry the croquettes at 180 C.