Meat Croquettes

Ingredients:

½ lb. lean veal

1½ cups water

a small onion

parsley

bay leaf

dry bread crumbs

egg white

fat for frying

½ envelope gelantin

2 tbsp. butter or margarine

3 tbsp. flour

1 cup veal stock

salt

pepper

lemon juice

egg yolk

Preparations:

• Boil meat in water with seasoning until well done. Cut in very small pieces. Soak gelantin in some milk. Make a sauce of butter, flour and stock, add the gelantin, pepper and salt, lemon juice to taste and egg yolk. Add the meat. Taste. Spread this mixture onto a shallow dish. Let it cool and set. When set, cut in eight equal parts and form a firm cylinder of each. Roll each in bread crumbs, then in a mixture of beaten egg whites and salad oil and then again in bread crumbs, again in egg white and bread crumbs. Fry in hot deep fat (400°) until golden brown and serve hot, garnished with some sprigt of parsley than have been fried crisp (but not brown) in the same deep fat. Serve on a platter on a doyley.