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Brazil Nut Cutlets

4 ounces of bread crumbs 3 ounces skinned and grated Brazil nuts 1/2 pint white sauce 2 teaspoons mixed herbs--parsley, thyme and mace After preparing the bread crumbs and nuts, run them both through a nut mill, and then add the herbs. To make the sauce for binding, put a teaspoon of butter into a small enamel saucepan, to which add gradually half a teaspoon of flour; when this boils, add about a teacup of milk. When boiled and thickened a little, add to the nuts and bread crumbs, and also a little lemon juice if liked. Allow it to cool, and then form into ten cutlets, and fry in boiling oil. Serve with bread sauce.