Al Hasa Cookbook - 1976
3 tablespoon butter
5 teaspoons flour
1 cup chicken broth
1/2 pound shredded cooked veal - cold (can use any kind of meat)
1 tablespoon finely chopped parsley
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon Worcestershire sauce
Oil - for deep frying
2 egg whites beaten until foamy
1/2 cup fine dry bread crumbs
Prepared mustard (Dijon type)
Heat the butter in a sauce pan; add the flour and cook, stirring until a thick paste is formed. Add the veal, parsley, salt, pepper and Worcestershire sauce; 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, and then roll in the bread crumbs. Deep fry a few balls at a time for 2 minutes or until golden. Drain on paper towels. Serve piping hot on cocktail picks. Dip in mustard.
Johanna Verhoeven, Abqaiq