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Clam Croquettes

Open twelve large fresh clams, place in a saucepan with their liquor and a half pint cold water, boil for five minutes, drain and finely chop. Heat one ounce butter in a saucepan, add one medium, finely chopped onion and fry to a light colour, then add two ounces flour; stir well while heating half a minute, then add a half pint of the clam liquor, mix well, boil two minutes and add the clams. Season with a saltspoon cayenne, saltspoon grated nutmeg, teaspoon French mustard and a tablespoon Worcestershire sauce, mix well and slowly cook ten minutes. Add a half teaspoon chopped parsley, juice of quarter of a sound lemon, two tablespoons cream and two egg yolks, thoroughly mix and cook two minutes. Transfer the force into a bowl and let thoroughly cool. Divide it in six equal parts, roll out on a lightly floured table to cork-shaped forms, dip them in beaten egg, then in bread crumbs, place in a frying basket and fry in boiling fat for ten minutes. Remove, drain well, dress on a hot dish with a folded napkin, decorate with a little parsley greens and serve.