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Sweetbread Croquettes

(Paris.) Parboil, cool, and chop 4 small or 3 large sweetbreads. Cook with 1 ounce of butter, salt, pepper, a tablespoonful of chopped onion, 1/2 pint of cooked mushrooms, 1 cup of white stock, and the yolks of 2 eggs. Add juice of a lemon, parsley, and a little nutmeg. Mix all well and roll into balls. Dip into eggs and bread-crumbs and fry in hot fat.