Strain the finished broth and collect the meat. If necessary, cut it into smaller pieces. Soak the gelatin in water.

Melt the butter, add the flour and cook this mixture, the roux, while stirring. When the flour begins to color, the roux is ready.

Add the broth in 2-3 parts to the roux. Bring to the boil and simmer, stirring constantly, until you have a smooth and thick paste. Stir the rest of the ingredients in the meat mixture: chopped parsley, mustard and whipping cream. Remove pan from heat.

Finally, squeeze the gelatin leaves and stir them into the filling. Pour it into a oven dish or shallow container and cover with plastic wrap to prevent skin from forming. Leave to cool and chill in the refrigerator for several hours. I made the ragout in the evening and put it in the refrigerator overnight.

When the filling has set, cut it into 18 equal pieces. Put some (olive) oil on your hands and roll the ragout pieces into small balls.

Prepare a deep plate or bowl with the bread crumbs and another with the beaten eggs. Meanwhile, heat the pan with the oil to an oil temperature of 180°C/350°F.

Roll a ball through the breadcrumbs, egg, breadcrumbs, egg, and finish with the breadcrumbs. Repeat for each ball. Each bitterbal will have three layers of breadcrumbs.

Fry the bitterballen in small batches for 3.5 - 4 minutes until crispy and golden brown. Scoop them out of the oil and put them on a wire rack or baking sheet with paper towels to absorb excess oil.

Serve immediately.