Duckling Croquettes a la Muser

Have a pound of the meat taken from the breast of a duckling, without any fat or skin, and cut it into three-sixteenths of an inch squares, fry lightly without coloring, one ounce of chopped onions in two ounces of butter, add the duckling, and fry for a minute longer, then season with salt, pepper, and nutmeg, drain off the butter and add half a pound of potato puree (No. 725), four raw egg-yolks, and two tablespoonfuls of grated parmesan; mix well and with this preparation form cork-shaped croquettes, two inches in length, dip them in eggs and bread-crumbs, and fry them a fine golden color, dress them on folded napkins and set on top a bunch of fried parsley.