Beef Croquettes
- 2 cups beef, very finely chopped
- Salt
- Pepper
- Celery salt
- Nutmeg, grated (optional)
- 1 egg, beaten
- Tomato sauce
- Bread crumbs
- For the tomato sauce:
- 1 Tbsp water
- 2 Tbsps butter
- 2 Tbsps flour
- 6 peppercorns
- 6 cloves
- 1/2 tsp salt
- 2 sprigs parsley
- 1 slice of onion
- 3 large tomatoes
- A bit of bay leaf
Season the chopped meat highly with salt, pepper and celery salt. Add a little grated nutmeg, if your little heart desires. Add the beaten egg and moisten with enough thick tomato sauce to Mold into the shape of croquettes. Roll in egg and bread crumbs and fry in deep fat.
Serve with the remainder of the tomato sauce, reheated and thinned.
To make the sauce, scald and cut the tomatoes in pieces. Add 1 Tbsp of water and stew until soft enough to measure. To 1 1/2 cups of tomatoes, add the spice and seasoning. If tomato has boiled down to less, add thin stock or hot water to make up for the deficiency.
Boil all together for 15 minutes (be patient, you rascal). Strain. Add to the butter and flour cooked together. Let it boil up for 1 minute.
Serve with the remainder of the tomato sauce, reheated and thinned.
To make the sauce, scald and cut the tomatoes in pieces. Add 1 Tbsp of water and stew until soft enough to measure. To 1 1/2 cups of tomatoes, add the spice and seasoning. If tomato has boiled down to less, add thin stock or hot water to make up for the deficiency.
Boil all together for 15 minutes (be patient, you rascal). Strain. Add to the butter and flour cooked together. Let it boil up for 1 minute.
Submitted by Feb 14, 2010
15 min
30 min
45 min