BITTERBALLEN

Steps:

• 1. First make a roux: Let the butter melt in a large pan, slowly add the flour, stir to avoid lumps, until you have a smooth paste, then slowly add the bouillon, stirring, to avoid lumps.
• 2. Season with salt, pepper and nutmeg to taste.
• 3. Let simmer for several minutes, then add onion, parsley and the chopped cooked meat. The mix has to simmer until it becomes a thick, heavy sauce.
• 4. Pour the sauce into a bowl and cover with cling film, let cool and then let sit in the fridge for several hours until the mixture has hardened.
• 5. When it has hardened, place the 50 grams flour, the beaten egg and the breadcrumbs in 3 shallow dishes to make the breading.
• 6. Take a tablespoon of the firmed up meat sauce, quickly make a ball, lightly roll through the flour, the the egg and the breadcrumbs sothat the whole ball is well covered. Place the ball on a plate and continue until all sauce is used up.
• 7. Place the balls in the fridge and get a pan for deep frying ready with oil. Heat the oil to 190°C, then fry the balls until golden brown. Don't overcrowd, only fry 4 balls at a time.
• 8. Serve with hot mustard.