Bring the piece of veal and beef to the boil with a good four liters of water in a large saucepan and cook over a medium heat for at least 2 hours. Put 2 bundles of finely chopped soup greens in the water. About 1 hour later, cook the whole chicken in a good 2 liters of water and a chopped bunch of soup greens for a good 1 hour.
Remove the veal and beef from the broth and let cool a little. Then the pieces of meat are cut into very small pieces. This should end up with very small pieces of meat. I use a chopping knife to cut the meat as small as possible.
Also remove the chicken from the broth, peel it and remove it from the bones. Then chop the meat completely as well.
Pour the beef and poultry stock through a sieve and collect together in a larger container. Throw away the cooked soup greens. Season the broth with Maggi and a lot of salt and pepper.
A classic roux is now made from 1.5 packs of butter and a good 500 g of flour in a large saucepan. It is important here that the sweat must not burn. When the sweat is done, the meat stock is added ladle by ladle, stirring constantly, until a creamy mass is formed. The mass is ready when e.g., a wooden spoon gets stuck in the middle without tipping on the edge of the pot.
Now the pot is removed from the hob and all of the meat is lifted into the mixture along with the finely chopped parsley. Everything has to be mixed very well. The mass is then poured into bowls at least 3 cm deep and placed in the refrigerator for at least 12 hours to cool.
When the mass has cooled down and set, enough is removed to roll croquettes with a length of at least 6 cm and a diameter of at least 3 cm with your hands. Your hands should be wet here.
It is important that the croquettes are cold in the fridge when they are rolled. If they are too warm, they cannot be rolled or breaded later. Tip: Always roll 10 pieces and then put them back in the refrigerator so that they are nice and cold when breading. Approx. 40 croquettes can be rolled from the specified amount.
Finally, the croquettes are breaded. To do this, break the eggs and whisk them. Pour the breadcrumbs into another container. Then bread the croquettes in egg, breadcrumbs, again egg and breadcrumbs, all around. It is important that the croquettes are breaded twice and are completely covered in breadcrumbs so that they do not burst during frying.
The croquettes are then fried at 180 - 200 ° C until they have a nice and evenly brown crust. If you don`t have a deep fryer, you can deep-fry it in a large saucepan or in a wok. I have found that you shouldn`t skimp on deep-frying fat and that Biskin gives the best result.
After deep-frying, the croquettes are placed on a piece of kitchen paper to degrease and served hot immediately. They taste very good with a few dashes of Worcester sauce. They can be eaten out of hand very well. The content is very, very hot though.
Serve with a green salad and a cold beer. Hardly anyone can create more than four croquettes. If you like, you can also make pure veal, beef or poultry croquettes, i.e. only use one type of meat.
Since the preparation takes a lot of time and is quite labor-intensive, you should already make at least 40 croquettes so that the work is also worthwhile. You can also freeze the croquettes very well before deep-frying and prepare them later in the frozen state.
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