Normal Bitterballs

Herbs in about Half an hour in a closed saucepan pull. Stir butter and flour in another saucepan to a bound quantity. Now add the soup and gently simmer the sauce for a few minutes. Now let the gelatine, which has been soaked for 10 minutes and then squeezed out, melt. Now add the very finely chopped meat. Season with the juice of a lemon and pepper or kitchen herbs. Form the mixture on a board and cool completely. Divide the mixture into 8 parts, each of them in thirds, and roll in breadcrumbs. Mix the egg with a little water (do not beat until creamy). Roll the bitterballs in it and coat them again. Be careful that there are no cracks or holes in the breading. In the meantime, heat the frying fat and fry the bitterballs in about 4 minutes until golden brown. Drain and bring to the table in a baking dish with mayonnaise or mustard.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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