The Dutch Beef Kroket

You can find the written step by step version (with images) here on my website: https://www.thegourmetgambit.com/reci... A Three Centuries Old Delicatessen: The meat croquette is probably originally from France. In a cookbook from 1705 “Le cuisinier royal et bourgeois”, (first edition 1691) written by François Massialot (the cook of Louis XIV), there is already a recipe for croquets. Culinary expert Johannes van Dam regarded this as the oldest recipe. This first croquet had the size of an egg. The filling was prepared without béchamel sauce, but breaded, and then fried in lard. The same filling was also packed and fried in dough, just like rissoles. In that form, the dish has existed since Roman times. The oldest Dutch recipes of croquettes date from 1830 (private collection Johannes van Dam). The oldest known Dutch recipe that appeared in printed form is from the cook of King Willem I in an appendix to the reissue of 1851 of the cookbook "Modern Cookery" by Maria Haezebroeck. A Tasty Beef Ragout in a Crunchy Dress Ingredients for about 18 big kroket’s 3.5kg beef (lower plate, short rib or other cheap parts), 3 celery stalks, 2 big carrots, 1 big onion, 1 garlic bulb, 1 leek, 1 fennel, 1 bunch of parsley, 5 bay leaves, ½ tbsp cloves, 1 tbsp black peppercorns, 4 sprigs of thyme, 2 nutmegs, 3 sprigs of rosemary, 2 tbsp course sea salt, 250gr butter, 250gr wheat flour, salt and pepper, vegetable oil for deep frying Coating: 2 cups of breadcrumbs (fine), 2 cups of breadcrumbs (medium), 5 to 6 eggs Photography: Wessel Woortman Video montage: Wessel Woortman The gourmet Gambit web site; https://www.thegourmetgambit.com Watch more Recipes here:    / @thegourmetgambit4238   Facebook:   / gourmetgambit   YouTube Free music library: As We Go: The 126ers Water Lily: The 126ers Staring At The Valley: Silent Partners