Steps
- Melt ½ cup of butter in a saucepan over medium heat. Stir in two-thirds of 1½ cups of all-purpose flour, then gradually whisk in 3 cups of beef stock.
- Cook over low heat for 2 minutes, stirring. Add 3 tablespoons of minced onion, 1 tablespoon of minced parsley, and 225g of finely chopped cooked shredded beef.
- Heat through, then season with salt, pepper, and nutmeg. Transfer to a shallow dish, cover, and refrigerate for several hours until firm.
- Roll the filling into heaping 1-tablespoon balls. Coat in the remaining flour and refrigerate.
- Beat 2 eggs. Dip the balls in egg, then coat completely with 2 cups of fine breadcrumbs. Refrigerate while heating the oil.
- Heat 2in / 5cm of vegetable oil to 375°F / 190°C. Fry in small batches until golden and hot inside; drain on paper towels.