Chicken balls with tarragon and mustard gravy

Heat the butter in a frying pan and fry the balls over and over in about 10 minutes until done. Take them out of the pan and add the mustard and 2-4 tablespoons of water to the shortening.

Stir the cakes and allow the balls to warm up in the gravy. Tasty with boiled new potatoes and cabbage lettuce.