|Beef broth||1 Cup (16 tbs)|
|Cooked lean veal||1⁄2 Pound, shredded|
|Ground black pepper||To Taste|
|Worcestershire sauce||1⁄4 Teaspoon|
|Dry bread crumbs||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Parsley sprigs||1 (For Garnish)|
Heat butter, stir in flour and cook 2 minutes.
Gradually add the beef broth, stirring constantly until a smooth paste is formed.
Add the veal, salt, pepper, nutmeg and Worcestershire sauce.
Spread out On a flat surface and refrigerate until firm.
When set, cut into 8 equal parts and form cylinders 3" long and 1" in diameter.
Roll each in bread crumbs, then in beaten egg whites, then again in bread crumbs.
See that each croquette is completely coated with bread crumbs.
Deep fry in hot oil a few at a time for 3 to 5 minutes.