Bitterballen of friese nail cheese

Cut chunks of nail cheese and grate cheese. Melt butter in a saucepan and stir in flour. Shake for dash 3 dl of water through it. Top the bouillon tablet and continue stirring until thick sauce is formed. Mix grated cheese and melt it on medium heat while stirring. Season with pepper. Decrease sauce in deep plate, allow to cool and leave to set in refrigerator for at least 2 hours. Beat eggs in deep plate. Spread breadcrumbs on a flat plate. Mix cheese into about 25 croquettes. Loosely roll through breadcrumbs. Then bitter balls through beaten egg mixture and again well through breadcrumbs. Place bitterballen in a refrigerator in about 1 hour.

Heat frying oil to 180 ºC in deep fryer. Bitter balls in portions in 3 to 4 minutes crispy brown frying. Drain on kitchen paper in colander. Serve with mustard.