Veal Croquettes

Oxmoor House
6 servings


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1 1/2 tablespoons shortening
3 tablespoons all-purpose flour
3/4 cup milk
2 cups cooked ground veal
2 teaspoons chopped fresh parsley
1 teaspoon lemon juice
1 teaspoon onion juice
1 teaspoon salt
1/2 cup fine dry breadcrumbs
1 egg, beaten
Vegetable oil


Melt shortening in a heavy saucepan over low heat; add flour, and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Stir in veal, parsley, lemon juice, onion juice, and salt; chill 1 hour.

Shape veal into 6 croquettes; roll in breadcrumbs. Dip in egg; roll in breadcrumbs. Deep-fry croquettes in hot oil (375°) until golden brown.

Created date

February 2010