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Royal Sweetbread Croquettes

Put three small or two large sweetbreads into boiling water for five minutes. Chop them finely with one boiled boned chicken, adding one teaspoonful of onion juice, one tablespoonful of chopped parsley and one teaspoonful of mace. Put two tablespoonfuls of butter into a saucepan with one large tablespoonful of flour; when it bubbles add one pint of cream, the chopped mixture, and stir all together thoroughly until well heated. Remove from the fire, add the juice of half a lemon and set on one side to cool. Roll the mixture into shapes and dip them into beaten eggs and then into fine cracker-crumbs. Let the croquettes stand until dry, dip them again in egg and finally in breadcrumbs. All the crumbs should first be salted and peppered. Fry quickly in boiling fat and serve.