Veal croquette

Preparation method:

1. Put the meat in a pan of cold water together with the bouquet garni, sage, and salt.
2. Use a skimmer to remove any froth that appears on the top of the stock.
3. Once the meat is done, turn off the heat and leave the stock to cool with the meat in it.
4. Remove the meat from the pan after a few hours and cut into small cubes. Strain the stock.
5. Soak the gelatin leaves in cold water.
6. Melt the butter in a pan and wait until it has finished bubbling.
7. Add the flour in one go.
8. Stir thoroughly with a rubber spatula until you have a smooth mixture.
9. Cook the roux for three minutes to cook the flour. It is done as soon as the roux starts to 'sweat'.
10. Add the stock in three parts while continuing to stir to prevent lumps from forming.
11. Bring the salpicon to the boil and add the gelatin leaves which have been squeezed out.
12. Stir until the gelatin leaves have completely dissolved and allow to cool slightly.
13. Add the veal and season to taste with salt, pepper, and nutmeg.
14. Cover the mixture and set in the refrigerator to firm up.
15. Portion the salpicon into the size of a croquette and roll the portions into the desired shape.
16. Coat the salpicon twice à l'anglaise (flour – egg white – breadcrumbs). Omit the first step (flour) when coating them for the second time.
17. Deep-fry the croquettes in oil at 180°C.

Serving suggestions:

• As a snack on its own.
• Variation tip: add finely chopped parsley to the salpicon and serve with crispy deep-fried parsley.
• In a composition with components of celeriac, parsnip, and mustard.
• In a composition with components of sweetbreads, lemon, and cauliflower.