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Beef Croquettes, Piquante Sauce

Mince very finely all the lean beef left over from yesterday. Place it in a bowl and add half the quantity of bread crumbs. Chop very finely one medium white onion, place it in a saucepan with a teaspoon melted butter and lightly brown for six minutes; add it to the beef, with a tablespoon fresh chopped parsley and one bean chopped garlic. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Crack in two raw eggs and add one gill cream. Sharply mix with a wooden spoon for five minutes. Divide the preparation into twelve equal parts, roll them in flour, giving them nice croquette forms.

Heat in a large frying pan three tablespoons melted lard; place the croquettes in the pan, one beside another, and fry for four minutes on each side. Drain well and dress on a hot dish. Pour a hot piquante sauce over them, and serve.