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Shad Roe Croquettes

Two shad roes; one teacup cream; yolks of two eggs; one tablespoon butter; two tablespoons flour; one teaspoon lemon juice; one tablespoon parsley chopped fine; quarter of a nutmeg grated; cayenne pepper and salt to taste. Wash the shad roes, then put them on the stove, in a saucepan of boiling water; add a teaspoon of salt, cover and let simmer slowly a few minutes; then remove the skin and mash them; heat the cream, rub the butter and flour together, add to the cream while boiling, stir until thick. Then add yolks, remove from the stove, add all other ingredients, thoroughly mix, and turn in an earthen dish to cool; when cold form into croquettes, cone shape, or rolls, dip in beaten egg, roll in bread crumbs, and fry in boiling lard.