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| Savory Balls (Bitterballen Holland)
3 tablespoons of butter
5 tablespoons of flour
1 cup of chicken broth
1/2 pound of cold cooked veal, shredded
1 tablespoon of finely chopped parsley
1/2 teaspoon of salt
freshly ground black pepper
1 teaspoon of Worcestershire sauce
oil for deep frying
2 egg whites, beaten until foamy
1/2 cup of fine dry bread crumbs
Dijon style mustard
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. Serve piping hot on wooden cocktail picks and pass mustard for dipping. 35- 40 balls
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