Sweetbread Croquettes

Braise, then set aside to cool, one pound of sweetbreads, cut them into three-sixteenths inch squares, have also three-quarters of a pound of cooked mushrooms cut the same. Put into a sautoir one quart of veloute (No. 415) well seasoned with salt, black and red pepper and nutmeg, and thicken the sauce with four raw egg-yolks diluted with half a gill of cream and two ounces of fine butter; add the sweetbreads and mushrooms, set it on the fire and continue to stir until it boils, then pour this preparation into a vessel to get thoroughly cold. Divide it so as to make it into cork-shaped pieces, which roll in beaten eggs, and fry a fine color; drain; dress them pyramidically on folded napkins and decorate with fried parsley.