Veal Fricadelles

Ingredients

• 500 gVeal
• 30 gButter
• 30 gFlour
• 100 mlWater
• 6 gSalt
• 1 tspLemon zest
• 2 pcsEgg
• 100 gZwieback
• 150 gLard
• 10 gParsley

Instructions

1. 1

   Prepare meat and sauce

   • Cut the cooked veal into fine dice or small pieces.
   • Melt the butter in a saucepan over medium heat, add the flour and sauté briefly until fragrant (do not brown).
   • Gradually whisk in about 100 ml water to make a thick, creamy sauce. Use little water so the sauce stays thick.
   • Season with salt and finely grated lemon zest.
   • Remove from the heat and quickly stir in the egg yolk, then add the diced veal and warm through briefly without overcooking.
   • Transfer the mixture to a bowl and let it cool completely (chill briefly in the fridge) so it is easier to shape.
2. 2

   Shape and coat

   • Beat one whole egg with a pinch of salt.
   • Crush the rusk (zwieback) finely.
   • Set up a shallow bowl with the beaten egg and the crushed rusk.
   • Form small balls (walnut-sized) from the chilled meat mixture with damp hands.
   • Roll the balls in the rusk-egg mixture so they are evenly coated.
3. 3

   Fry and serve

   • Heat lard in a frying pan until hot (medium-high).
   • Fry the fricadelles in batches until golden brown all over (about 3–5 minutes per side depending on size).
   • Drain on paper towels.
   • Roughly chop the parsley and briefly heat it in the hot fat for a few seconds, then use for garnish.
   • Serve the fricadelles hot, garnished with parsley.