Croquettes

Bring the stock with the carrot, onion, bay leaf and thyme to the boil. Add the meat and let it cook for about 1 hour.

Strain the broth and measure 200 ml. Cut the cooked meat fine. Melt the butter and stir in the flour. Cook and add the broth in portions until the sauce is thick.

Spoon the meat through the sauce and season with salt, pepper and nutmeg. Put the ragout on a large greased plate. Cover with cling film and let stiffen in the refrigerator for at least 2 hours.

Heat the frying oil to 180ºC. In a deep plate, beat the eggs with 2 tablespoons of water. Sprinkle the breadcrumbs on a flat plate. Divide the cooled ragout into 8 portions and form 8 croquettes with 2 moist spoons. Roll through the breadcrumbs and roll a firm croquette by hand. Roll the croquettes through the egg and then again through the breadcrumbs. Put them in the refrigerator if necessary to stiffen.

Fry the croquettes with 4 pieces at the same time in 4-5 minutes until golden brown and crispy. Scoop them out of the pan with a slotted spoon and drain on kitchen paper.