Put the veal bones in a pan en bring to the boil. Let ik cook a few minutes. Remove the bones and throw the water away. Clean the pan and put the bones together with the meat into the pan and fill it with cold water. Bring to the boil again and simmer if necessary. Add the carrots, celery, onion, bouquet garni. After two hours take away the meat and cut it in small cubes. Let the stock go for another 8 hours, seeve and cool down. You will need half a liter.

Melt the butter in a pan and let it fizz without browning. Add the flour and stir until golden yellow. Let go a few minutes until shiny. Pour the stock little by little to the mixture until it is completely mixed and shiny. Let is go for a few minutes until it is done. Add the gelatine and then the cream, egg yolks, worcestershire sauce and mustard. Bring to the taste with salt, pepper and nutmeg. Mix with the cubes of veal meat and a last the parsely. Cool the ragout in a flat bowl overnight.

Make a ball of 75 grams of the ragout. Roll it out as a cylinder and roll it through the fine bread crumbs. Stir the egg whites with the flour and cover the rolls with it. At last roll the croquettes through the rough bread crumbs. Heat the oil up to 180ºC or 356ºF. Bake them in 4 minutes. Beware that the temperatures lowers when you add cold croquettes. So do not add too much at one time.