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.
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