Instruction

• Melt the butter in a skillet or pan
• When melted, add the flour little by little and stir into a thick paste
• Slowly stir in the stock, making sure the roux absorbs the liquid
• Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat
• The mixture should thicken and turn into a heavy, thick sauce
• Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified
• Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball
• Roll lightly through the flour, then the egg and finally the breadcrumbs
• Make sure that the egg covers the whole surface of the bitterbal
• When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F)
• Fry four bitterballen at a time, until golden
• Serve on a plate with a nice grainy or spicy mustard