Instructions: Walrabenstein.

In a large saucepan, place the meat, carrot, parsley and water. Bring to a boil. Once the mixture is boiling reduce the heat and simmer for 1 1/2 hours.

Meanwhile, heat the margarine in a Dutch oven. Add the flour, salt and spices and stir until you have a roux. Heat and stir for 2 more minutes and then let the roux cool down.

Once the meat mixture is done, reheat the roux and stir in the meat mixture gradually. Stir vigorously and bring to a low boil. Once all the meat mixture is added, maintain a low boil for 15 minutes.

Spread the meat mixture on cookie sheets with sides no higher than1/2". Brush with a bit of melted butter to prevent a crust from forming. Cool overnight in the refreigerator.

The next day, make cylindrical shapes (croquettes) or smallish balls

(bitter balls) from the stiff mixture. Roll the cylinders through the breadcrumbs, then through the egg whites and again through the breadcrumbs, then freeze.

Place the frozen croquettes in preheated oil and deep-fry about 5 minutes or until they are golden brown. ( I have deep-fryed them ahead of time and reheated in the oven. This avoids the smell when you have a house full of guests).

Yield: approximately 30 croquettes

Can be servied with Dutch-style coarse mustard.

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