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Sweetbread Croquettes

Take two pairs of sweetbreads; one-half pint of cream; one-third teaspoon of pepper; one-half teaspoon of parsley; four tablespoons of mushrooms; two tablespoons of butter; one tablespoon of flour; one tablespoon of lemon juice; one tablespoon of salt; two eggs. Parboil and cool the sweetbreads and chop them rather fine; then add the chopped mushrooms, and also the seasoning. Put the cream on the fire, and heat slowly. Rub the flour and butter well together, and stir them into the cream when it boils, stirring until smooth. Now add the sweetbread mixture, stir well and simmer for three minutes. Next put into the boiling mass the well-beaten eggs, stir quickly, and remove from the fire at once Pour this mixture on a platter and set it away to cool, allowing at least two hours for the purpose. Shape into cylinders with the hands, roll them in beaten egg and then in bread or cracker crumbs, and fry in plenty of hot lard, using the frying basket. Serve with béchamel sauce.