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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
1 1/2 c mild gouda (or edam)
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.

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