30 BALLS | 30 MIN. + 24H
1l Hercules beef stock
400 g soup meat / ragout
½ dl cream
1 egg yolk
30 g flour
30 g baking butter
2 dl soy milk
1 dl water
flower
egg yolk
bread-crumbs
parsley
Cook the soup meat in the beef stock until done.
Then make a roux: melt the butter, add the flour and let it warm up. Then add the milk and the stock liquid little by little until it becomes a thick smooth sauce.
Pull the soup meat apart into threads, finely chop the parsley and add it to the sauce.
And mix the cream with the egg yolk.
Let the mixture rest in the refrigerator for 24 hours.
Roll balls and bread them in flour, egg yolk with a little water and breadcrumbs. Put them in the fridge for a while so that the breadcrumbs can stiffen.
Fry in the deep fryer for 4 minutes at 180°C.