Gastronomixs

Veal croquette

This salpicon is based on a white roux and a stock that is flavoured with sage. Use white pepper so that the end result remains as light in colour as possible.

Veal croquette

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Ingredients

1.2

kg

veal

As needed:

 

bouquet garni

2.4

litres

water    

10

g

sage

18

g

gelatin

300

g

butter

360

g

flour

As needed:

 

nutmeg

As needed:

 

salt and white pepper

As needed:

 

flour

As needed:

 

egg white

As needed:

 

coarse breadcrumbs

Preparation method

  • Put the meat in a pan of cold water together with the bouquet garni, sage, and salt.
  • Use a skimmer to remove any froth that appears on the top of the stock.
  • Once the meat is done, turn off the heat and leave the stock to cool with the meat in it.
  • Remove the meat from the pan after a few hours and cut into small cubes. Strain the stock.
  • Soak the gelatin leaves in cold water.
  • Melt the butter in a pan and wait until it has finished bubbling.
  • Add the flour in one go.
  • Stir thoroughly with a rubber spatula until you have a smooth mixture.
  • Cook the roux for three minutes to cook the flour. It is done as soon as the roux starts to ‘sweat’.
  • Add the stock in three parts while continuing to stir to prevent lumps from forming.
  • Bring the salpicon to the boil and add the gelatin leaves which have been squeezed out.
  • Stir until the gelatin leaves have completely dissolved and allow to cool slightly.
  • Add the veal and season to taste with salt, pepper, and nutmeg.
  • Cover the mixture and set in the refrigerator to firm up.
  • Portion the salpicon into the size of a croquette and roll the portions into the desired shape.
  • Coat the salpicon twice à l’anglaise (flour – egg white – breadcrumbs). Omit the first step (flour) when coating them for the second time.
  • Deep-fry the croquettes in oil at 180°C.

Serving suggestions

  • As a snack on its own.
  • Variation tip: add finely chopped parsley to the salpicon and serve with crispy deep-fried parsley.
  • In a composition with components of celeriac, parsnip, and mustard.
  • In a composition with components of sweetbreads, lemon, and cauliflower.

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