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Croquettes of Lamb, Macedoine

Pick off all the meat from the leg of lamb left over from yesterday and cut into very small dice pieces. Hash very finely one white onion, place in a saucepan with one and a half ounces butter and gently cook for five minutes; then add two ounces of flour; stir well, pour in one pint white broth; mix well, and when it comes to a boil add the lamb; mix well. Season with one teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg; stir well and cook for fifteen minutes, mixing occasionally. Add one tablespoon chopped parsley and three raw egg yolks; briskly mix and cook again for five minutes. Remove the pan from the fire, add two ounces bread crumbs, mix for one minute; then transfer it on a cold dish and let cool off. Divide the preparation into twelve equal parts. Lightly flour a corner of a table, gently roll out each piece into croquette shape, dip them in the whites of two beaten eggs, then lightly roll in bread crumbs; place in a frying basket and fry in boiling fat for five minutes. Remove, drain thoroughly. Dress on a hot dish in crown form. Fill up the centre with a hot macedoine and serve.