Beef Croquettes

For 6 croquettes, sweat butter and flour. Slowly stir in the soup. Remove from heat and stir the soaked, squeezed sheet of gelatin through the liquid until it is completely dissolved. Then add the very finely chopped beef. Season to taste with salt, pepper, the celery leaves and a few drops of juice of a lemon.

It is best to let the mixture cool and stiffen in the refrigerator for one night.

Now divide into 6 portions, form croquettes, pull through the egg and roll in breadcrumbs. Bread again. Dry for 20 minutes and deep-fry very hot.

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