Step 1

Melt butter over low heat, add flour, stir and cook until mixture forms into a ball. Do not brown. Add the bouillon and stir until thickened. Add salt, pepper and nutmeg, (Soy sauce) to taste.

Step 2

Add the butter flour past to the shredded meat and cool, preferably overnight. Mixture should be stiff. Put mixture into pastry bag with large opening tip. Pipe mixture into a 4” by 2” pieces.

Step 3

Roll pieces thru breadcrumbs then thru lightly beaten egg, and again thru the bread crumbs. Place in the refrigerator for about 1 hour.

Step 4

Heat oil in the deep fryer, 3 to 4 inches of oil, heat to 350°.

Step 5

Fry until golden brown, drain on paper towel.