1l beef stock Herkules
400 g soup meat (beef)
½ dl cream
1 egg yolk
30 g of flour
30 g baking butter
2 dl soy milk
1 dl water
Place the meat in a big pan and let it simmer until the meat is tender.
Then make a roux: melt the butter, add the flour and let it warm up. Then add the milk and stock liquid little by little until it becomes a thick smooth sauce.
Separate the soup meat into threads, chop the parsley and add it to the sauce and mix in the cream and the egg yolk. Let it rest in the fridge for 24 hours.
Roll into even-sized balls and bread them in the flour, egg yolk with a little water and breadcrumbs. Put them in the fridge for a while so that the breadcrumbs can set.
Bake in the deep fryer for 4 minutes at 180 ° C.