Sweet-bread Croquettes ( New York Cooking-school ).
After two pairs of sweet-breads are blanched (boiled in salted water as described), cut them into dice; cut also half a box (four ounces) of mushrooms into dice. Make a roux by putting one and a half ounces of butter into a saucepan, and when it bubbles sprinkle in two ounces of flour; mix and cook it well; then pour in a gill of strong stock or cream; when this is also mixed, add the dice, which stir over the fire until they are thoroughly heated; take them from the fire, add the beaten yolks of two eggs, which return to the fire a moment to set, without allowing to boil. When cool, form into croquettes; roll them first in cracker-crumbs, then in egg, then in cracker-crumbs again, and fry them in boiling lard.
The croquettes may be cone-shaped, with a stick of parsley or celery pressed in the top for a stem just before serving; or the sweet-bread croquettes may be made in the same manner as chicken croquettes (French cook receipt), substituting sweet-breads for the chickens. They may be served alone, or with pease, or with tomato or Bechamel sauce, etc.