---------- Recipe via Meal-Master (tm) v8.02

     Title: SAUERKRAUT BALLS TOM BROWN
Categories: Appetizers, Beef
     Yield: 75 servings

     1    Onion, chopped fine
     3 tb Unsalted butter
     1 c  Cooked ham, finely chopped
     1 c  Corned beef, finely chopped
   1/2    Garlic clove, minced & mashe
          - to a paste
     6 tb Flour
     2 c  Sauerkraut, drained & choppe
          - fine
     1 tb Fresh parsley, finely choppe
   1/2 c  Beef broth
     1 lg Egg
     2 c  Milk
 2 1/2 c  Flour
     4 c  Dry bread crumbs, fine
          Vegetable oil for frying

 from Tom Brown's Coach Light in Chicago.

 In a large skillet, cook onion in the butter over mod-low heat, stirring,
 until softened.  Stir in ham, corned beef, and garlic. Cook the mixture,
 stirring, for 1 minute.  Stir in 6 Tbsp flour and cook mixture over
 moderate heat, stirring, for 3 minutes.  Stir in kraut, parsley, and broth
 and cook for 3 minutes or until it is thickened and paste-like. Spread
 mixture on a platter and chill for at least 3 hours.

 In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the
 kraut mixture by level teaspoons into balls, dip them into the egg mixture
 and roll them in the bread crumbs.

 In a kettle, heat 2 inches of oil to 375f on a thermometer.  Fry the balls
 in batches for 2-3 minutes or until golden brown. Transfer to paper towels
 to drain.

 Makes about 75 sauerkraut balls.

 a Gourmet Mag 1958 favorite.

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