1 1/2 lb (750 g) Ontario stewing veal cubes
1 onion, quartered
1 each celery rib and carrot, coarsely chopped
2 bay leaves
1/2 tsp (1 mL) each whole peppercorns and whole cloves
1/4 cup (60 mL) butter
1 shallot, minced
1/2 cup (125 mL) all-purpose flour
1/4 cup (60 mL) chopped fresh parsley
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) cayenne
Pinch fresh nutmeg (optional)
Coating:
1/2 cup (125 mL) all-purpose flour
2 large eggs
3 tbsp (45 mL) water
1 1/4 cups (310 mL) dry breadcrumbs
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) cayenne
Canola oil for frying
Instructions:
In a large saucepan, combine veal, onion, celery, carrot, bay leaves, peppercorns and cloves. Pour in approximately 6 cups (1.5 L) of cold water to cover veal (add more water if necessary). Bring to a simmer, skimming off any foam as it appears. Simmer gently for about 2 hours or until veal is fork tender.
Strain veal and vegetables over a bowl through a sieve. Remove veal pieces to a separate bowl and shred the meat with two forks or if cool enough with your hands; let cool completely. Reserve 1 1/2 cups (375 mL) of the veal broth and discard vegetables or enjoy as a little snack while you make the croquettes.
In a saucepan, melt butter over medium heat and cook shallot for 2 minutes or until softened. Stir in flour and cook for 1 minute or until smooth. Whisk in reserved veal broth and cook, stirring for about 4 minutes or until bubbly and thickened. Remove from heat and stir in parsley, salt, pepper, cayenne and nutmeg, if using. Stir in shredded veal until well combined. Spread into a 13 x 9 inch (3 L) shallow dish; cover and refrigerate for about 2 hours or until cold and firm.
Coating: Meanwhile, place flour in a plate. In a shallow bowl, beat eggs and water together. In a third dish, combine breadcrumbs, salt, pepper and cayenne.
