DUTCH CROQUETTES RECIPES

Steps:

• Heat milk in the microwave.
• In a small saucepan, melt butter.
• Stir in flour to make a paste cook for 3 minutes while continually stirring.
• Then gradually mix in hot milk.
• Bring to a boil, lower the heat and simmer for 5 minutes.
• Add salt and pepper to taste.
• Then pour into a bowl to cool.
• Place all remaining filling ingredients into a food processor and pulse until smooth.
• Add to bowl with cool sauce. Stir well to make a thick paste. Taste and season with salt and pepper if needed.
• Prepare coating stations - flour, egg beaten with the milk and bread crumbs into dipping plates.
• Form paste into small logs (like large sausages).
• Then coat with crumb topping. Roll your logs into flour.
• Then dip in egg/milk mixture.
• Then coat with bread crumbs (make sure to thoroughly cover with each of these three steps).
• Preheat oven to 200 degrees and heat oil to about 350 degrees. Cook for 5 to 10 minutes turning halfway through frying.
• Place fried croquettes on a baking sheet. Keep warm in the 200 degree oven until ready to serve.
• You can eat these just as they are or if you want to try it in the Dutch style slice them lengthwise top with mustard (Dijon or brown) and place on a slice of white bread.
• You know you've done well if the filling is separated from the coating after frying.

Steps:

• Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
• Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
• Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
• Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
• Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
• To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.