Turns out the croquettes in Holland really are made out of chicken soup, or "ragout" as they call it. Here's a recipe:
Dutch Croquettes (fried ragout)
Ingredients:
* 600 g veal, chicken, or turkey (1lb 5oz) * 75 g butter (2 1/2 oz) * 1 tablespoon vegetable oil * 1/2 cup white wine * 1 small onion, finely chopped * 1 clove * 2 bay leaves * 1/4 teaspoon ground nutmeg or 1/4 teaspoon mace * 2 sprigs parsley, finely chopped * 3/4 teaspoon thyme * 2 teaspoons lemon zest (or a squeeze of lemon juice) * 2 cups chicken stock * 40 g all-purpose flour (1.5 oz) * cornstarch * 3 eggs, separated into yolks and whites * 4 cups fine breadcrumbs or 4 cups crushed dutch rusks * oil, to deep-fry
Directions:
1. Cut meat into large pieces. 2. Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the meat, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice, and chicken stock. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender and the stock bursting with flavor. 3. Strain the stock and reserve, along with the meat. 4. Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later). 5. Finely chop the meat and mix it into the sauce. Season to taste. The mixture should be thick and stiff by this time. 6. Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long. 7. Spread the crumbs on a clean, dry chopping board. Slightly beat the egg whites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried). 8. Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper. 9. Serve hot, slathered with mustard!
croquettes!
Dutch Croquettes (fried ragout)
Ingredients:
* 600 g veal, chicken, or turkey (1lb 5oz)
* 75 g butter (2 1/2 oz)
* 1 tablespoon vegetable oil
* 1/2 cup white wine
* 1 small onion, finely chopped
* 1 clove
* 2 bay leaves
* 1/4 teaspoon ground nutmeg or 1/4 teaspoon mace
* 2 sprigs parsley, finely chopped
* 3/4 teaspoon thyme
* 2 teaspoons lemon zest (or a squeeze of lemon juice)
* 2 cups chicken stock
* 40 g all-purpose flour (1.5 oz)
* cornstarch
* 3 eggs, separated into yolks and whites
* 4 cups fine breadcrumbs or 4 cups crushed dutch rusks
* oil, to deep-fry
Directions:
1. Cut meat into large pieces.
2. Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the meat, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice, and chicken stock. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender and the stock bursting with flavor.
3. Strain the stock and reserve, along with the meat.
4. Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
5. Finely chop the meat and mix it into the sauce. Season to taste. The mixture should be thick and stiff by this time.
6. Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
7. Spread the crumbs on a clean, dry chopping board. Slightly beat the egg whites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
8. Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
9. Serve hot, slathered with mustard!