Veal Croquettes

Dissolve the butter in a bowl, sprinkle with flour, add the finely chopped onion and parsley and roast for a few minutes. Extinguish with beef broth until a thick sauce is formed. Add the egg yolks and season with the juice of a lemon and salt if necessary.

Add the finely chopped veal and mix well to obtain a thick paste.

Cool. Form sausages or balls on it, roll them in breadcrumbs and fry them in floating fat.

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