| How To Cook: |
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1. Dissolve the gelatine in 3 tablespoons of the boiling veal stock.
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2. Make a white sauce using the flour, butter; stock and milk, and then add the dissolved gelatine, meat, cheese and parsley.
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3. Season well, turn on to a plate and allow cooling until firm.
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4. Roll into marble-sized balls, dip into breadcrumbs then into beaten egg and lastly into breadcrumbs again.
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5. Fry in hot fat until golden brown and drain them on absorbent paper.
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6. Serve hot with mustard as a cocktail savoury.
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