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Veal Croquettes

To a cup of minced veal or chicken, add a cup of fine breadcrumbs, moisten with a cup of hot water in which have been dissolved a chicken bouillon cube and a tablespoonful of softened granulated gelatin. Flavor with a tablespoonful of lemon juice, pepper, and onion if the flavor is liked. The bouillon cube being quite salt, you do not need extra salt. When the mixture is cold shape into small croquettes, and roll in nuts that have been put through the food chopper. Peanuts, walnuts, or browned, but not salted, almonds. For variety they may be rolled in chopped mint or parsley. Arrange on a platter, garnish with cress. Serve with salad.