Croquette mixture of sweetbreads made in cutlet shapes.

There are two principal ways of preparing croquettes, either with panada as for the chicken cutlets of the last dinner or with roux of butter and flour, which is richer. Prepare the roux and the sauce made of it by putting a cup of flour and large 1/2 cup butter into a trying pan and stir over the fire until they bubble, hen add 2 cups broth, allowing it to boil with constant stirring; this makes sauce of double thickness. Put in a pound or more of minced sweetbreads previously boiled, and 2 raw eggs. Stir till well cooked, add little nutmeg, salt, pepper, lemon juice, and then cool it in a pan. Make out in shape of mutton chops, stick a length of macaroni to imitate the bone, dip in egg and cracker dust, and fry in hot lard. Serve with Allemande sauce in the dish and garniture of croutons, fancy potatoes or quenelles.