VOLUME 1 - Kilimanjaro Foods

Bitter Ballen
1 Servings
2 T butter
1 T onion,Minced
3 T flour
1 c milk (or stock)
1 T parsley,Minced
1 t salt
1 t worcestershire sauce
1/8 t curry powder
2 c ground cooked beef,veal
1 chicken (or a mixture of
-the)
1 1/2 c mild gouda (or edam)
-Shredded
1 cheese
1 c fine dry bread/rusk crumbs
2 eggs,beaten with
2 T water
1 vegetable oil for
1 deep-frying
Melt butter in a large saucepan and saute onion until it becomes
transparent. Blend in flour and stir until smooth. Gradually add the
milk or stock. Heat, stirring constantly, until thickened. Add the
parsley, salt, Worcestershire sauce, curry, meat and cheese.
Simmer for about 5 minutes.
Cool the mixture for several hours in the fridge. Shape the cooled
mixture into bite-sized balls with teaspoons. Roll the balls into the
crumbs, dip each ball into the eggs, then roll in crumbs again. Place
in a shallow pan to dry and refrigerate for 1 hour.
Heat the oil in a deep fryer to 375F (190C). Fry the bitter balls, a
few at a time, until golden -- about 2 minutes. Drain on paper towels
and serve hot on cocktail picks with Dutch mustard for dipping.