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Sole Croquettes

Take the remains of cold cooked sole, lift the flesh from the bones, and tear it into flakes with two forks; then put it into a saucepan with a small proportion of white sauce, the yolks of three eggs, and a little nutmeg, pepper, and salt. A quarter of a tea-spoonful of chopped onion may be added if liked, or the saucepan can be rubbed with a freshly-cut onion. Stir the mixture over the fire for a few minutes till the eggs are set, spread it on a dish, and leave it in a cool place till it is firm and cold. Divide the croquette-meat into equal-sized parts, and roll these to the shape of corks or balls. Dip them in an egg which has been beaten up with a tea-spoonful of oil and a little salt and pepper, roll them in bread-crumbs, and fry in hot fat till they are crisp and lightly coloured. Drain them from the fat, sprinkle a little salt upon them, and serve on a dish covered with a napkin. Garnish with fried parsley. Time to fry the croquettes, about ten minutes. Probable cost of croquettes made with a pound of sole, 8d., exclusive of the cold fish. Sufficient for four or five persons.