Lamb Croquettes a la de Rivas

Take a pound of lean meat, free of nerves, from a tenderloin or leg of lamb, half a pound of mushrooms, and a quarter of a pound of red beef tongue; mingle these well with a pint of veloute (No. 415), and half a pint of fine tomato puree (No. 730); reduce well together, season, and set it aside to get cold; finish precisely the same as sweetbread croquettes (No. 893).