Dutch "kroket"

Croquetten. Makes 8. Melt the butter in a pan and mix it with the flour to get a white, thick substance. While stirring, add the beef-tea and let the sauce gently boil for several minutes. Cut the meat and onion into little pieces and mix them with the sauce, and add the parsley and pepper as well. Let the ragout cool down on a plate, divide it into eight parts and mold them into croquette-form (cilindershape, 3 to 4'' long). Roll them through the breadcrumbs, stirred egg and the breadcrumbs again. Deep-fry them in hot frying fat and let them leak out. Eat them with french mustard. A kroket is, if prepared correctly, a ragout made of meat and other things, given some extra taste by addition of some herbs. This ragout is surrounded by some crispy layer. Usually, it has the shape of a cilinder with a diameter of about one inch and a length of about three or four inches.