Sauerkraut Balls Tom Brown

1. from Tom Browni's Coach Light in Chicago.
2. In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened.
3. Stiri in ham, corned beef, and garlic.
4. Cook the mixture, stirring, for 1 minute.
5. Stir in 6 Tbsp flour and cook mixture over moderate heat, stirring, for 3 minutes.
6. Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like.
7. Spread mixture on a platter and chill for at least 3 hours.
8. In a bowl, whisk together the egg, milk, and 2 1/2 cups flour.
9. Shape the kraut mixture by level teaspoons into balls, dip them into the egg mixture and roll them in the bread crumbs.
10. In a kettle, heat 2 inches of oil to 375f on a thermometer.
11. Fryi the balls in batches for 2-3 minutes or until golden brown.
12. Transfer to paper towels to drain.
13. Makes about 75 sauerkraut balls.
14. a Gourmet Mag 1958 favorite.