This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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.