Photo à venir
Débutant
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Bitterballen
A very thick beef ragout chilled until sliceable, rolled into balls, crumbed and fried — crisp outside, molten inside, and always served with mustard.
Source
Recette de Dutch snack counters · 🏺 Traditionnel · The café tray and the seaside stall — bitterballen with mustard, a paper cone of fried fish, and a herring held by the tail.
Dutch · café snack — An ownerless traditional dish, so no cook is credited. The cited article confirms the very thick meat ragout thickened with a roux, the chilling, the crumbed ball shape, the deep frying and the mustard served with it. Quantities, the double-crumb instruction and the timings are this book's own.
Watch it being made · 3 videos
⏱ 180 min🍽 6 portions🔥 380 kcal🇳🇱 Pays-Bas
HalalSans fruits à coque
Étapes
Simmer the beef in the stock with the onion for 2 hours until it falls apart. Lift the meat out, shred it very finely and keep 600 ml of the stock.
Melt the butter, stir in the roux flour and cook 2 minutes. Add the hot stock a ladle at a time, whisking until it is thicker than any sauce you have made before.
💡 It must be THICK — the spoon should leave a track that does not close. This is a ragout you can cut, not pour.
Stir in the shredded beef, parsley, nutmeg, salt and pepper. Spread it in a tray, cover and chill at least 4 hours or overnight.
Cut the cold ragout into 24 squares and roll each into a ball with cold, wet hands.
Roll each ball in flour, then egg, then breadcrumbs. Then egg and breadcrumbs a SECOND time. Chill 30 minutes.
💡 The double crumb is not optional. One coat splits in the oil and the whole thing empties into the fryer.
Fry at 180°C for 3 minutes until deep gold. Drain, rest 1 minute, and serve with mustard — warn people about the middle.
💡 Astuces
- Fry one first as a test. If it bursts, the ragout was not cold enough or the crumb was single — fix it before the other 23.
- The same ragout, shaped into a cylinder instead of a ball, is a kroket — the version that goes in a bread roll for lunch.
- Bitterballen freeze raw after crumbing. Fry them straight from frozen, adding a minute.
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