How to make
Cook the meat, by boiling the beef and pork first, then add the chicken, since it cooks faster.
Allow them to cool and put them in a blender to grind on medium speed without becoming mushy. You can also finely chop the meat with a sharp knife.
Finely chop the boiled eggs and mix with the three types of meat in a large bowl.
Separately, fry the onion in the oil heated over moderate heat. Pour the flour and stir for 2-3 minutes, until a light golden color is obtained.
Pour the milk in a thin stream while constantly beating, then pour in 6 fl oz (180 ml) from the broth from cooking the meat.
Cook for 10-15 minutes over low heat, by stirring constantly, until the bechamel thickens, season with salt, nutmeg and white pepper and pour into the bowl with the meat and eggs.
Mix, until a smooth mixture is obtained, cover with cling film, so that it sticks to the mixture.
Leave it to cool and refrigerate for a minimum of 8 hours to set nicely.
After the mixture for the croquettes is ready and has set, prepare the breading by putting flour, breadcrumbs and beaten eggs in three separate plates.
Shape the croquettes, by taking as much of the mixture as will fit in a closed handful. Give them an oblong shape and after each one, wet your hands or grease them, so that they don't stick to you and it's easier.
Roll each croquette first in flour, then in egg and finally in breadcrumbs. Fry in a generous amount of oil for a short time, until they aquire a golden color.
Remove and place them onto a baking paper to absorb the excess fat and then serve them with the aioli sauce.
*Since there are a lot of croquettes, you can freeze some of them before they are fried. They are stored well in an bag or well-closed box.
Before cooking, take them out of the freezer to defrost well.
A wonderful appetizer for wine and beer.
