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Veal, Croquettes Of

Remove the skin, gristle, and sinew from some cold cooked veal. Mince it finely, and with one pound of veal mince four ounces of ham, tongue, or bacon. Season the mixture with salt, white pepper, and grated nutmeg, and put it in a saucepan; stir for a quarter of an hour over a gentle fire with an ounce of butter rolled in flour, one table-spoonful of thick cream, and one table-spoonful of very strong stock made from the bones and trimmings of the veal. Turn the preparation upon a dish, and spread it to a smooth layer about an inch thick. Let it get quite cold and stiff, then form it to the shape of small balls of corks. Egg and bread-crumb the croquettes, and leave them in a cool place for an hour; then egg and bread-crumb them again. Put them into a wire frying-basket, plunge them into boiling fat, and let them remain until they are brightly browned all over. Drain them thoroughly, serve on a hot napkin, and garnish with parsley.