Griboulette Garnishing

Have ten ounces of chopped raw beef free of nerves, half a pound of kidney suet, the skin and fibers suppressed; chop each of these separately, then mix in with them five ounces of fresh breadcrumbs, three tablespoonfuls of onions, chopped and fried in butter, one tablespoonful of chopped parsley, salt, and pepper. Divide this preparation into flat balls, flatten them down to an inch and a half in diameter, dip them in beaten egg, then in the bread-crumbs and fry in clarified butter until a fine color.