Croquettes of Capon a la Royal

Cut a pound of white capon meat into three-sixteenth inch squares, also half a pound of mushrooms, a quarter of a pound of sweetbreads, and the same of truffles, all cut alike. Mix together and fill some buttered timbale molds (No. 2, Fig. 137). Put six egg-yolks into a basin, beat them up with a pint of cream, some salt, pepper, and nutmeg, strain this through a sieve, and finish filling up the molds with it; poach them in a slow oven, and as soon as they become hard, unmold, and dip them in beaten eggs, bread-crumb and fry them to attain a good color, drain and dress them on a napkin garnishing around with fried parsley.