|Chicken broth||1 Cup (16 tbs)|
|Cold cooked veal||1⁄2 Pound, shredded|
|Finely chopped parsley||1 Tablespoon|
|Ground black pepper||1|
|Worcestershire sauce||1 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Egg whites||2 , beaten until foamy|
|Fine dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon (Dijon Type)|
Heat the butter in a saucepan, add the flour and cook, stirring, for 2 minutes.
Gradually add the broth, stirring constantly until a thick paste is formed.
Add the veal, parsley, salt, pepper and Worcestershire sauce and combine thoroughly.
Spread the mixture on a plate and refrigerate for 2 hours.
Heat the oil for deep frying.
Form the veal mixture into 1 inch balls.
Dip the balls in the egg white, then roll in the breadcrumbs.
Deep fry a few balls at a time for 2 minutes or until golden.
Drain on paper towels.