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Kroket Recipe

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This recipe for Kroket is from The Dolman/Ydenberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
a big hunk of meat, cooked and chopped finely
6 onions, chopped and fried
large bunch parsley, chopped finely
green onion and/or finely grated carrot, fried (optional)

To taste:
bay leaves
nutmeg
cloves
thyme
S & P
patrika
lots of mustard

butter
flour
gelatin

broth
Directions:
Directions:
Cook the meat. Fry the vegetables.
Look up a recipe to make a ton of roux, using beef broth as the liquid. I added packages of gelatin (clear) to the cold broth before adding to roux, in the hopes of helping it thicken. Say a prayer.
Add spices and vegetables to meat you are cooking or roux.
Mix it all and pour it into a cookie sheet with sides. Refridgerate till firm. (we hope)

When firm, scoop balls of roux. Roll in your hands. Roll in bread crumbs, then a mixture of egg with a little water, and bread crumbs again.

Fry and Eet Smaakelijk!
Personal Notes:
Personal Notes:
Rudy and I grew up with krokets every New Year's and more often, if we were lucky. They can be rolled in balls and are then called bitterballen. Traditionally, the Dolmans rolled them in logs.
They are yummy on a bun with lots of dutch mustard. When you have eaten one on a bun, go ahead and eat more sans bun. :)

 

 

 

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