Add the cream very slowly, stirring constantly as it thickens, adding the seasoning at the last.

An egg may also be added, but the croquettes are more creamy without it.

To half a pound of chicken chopped fine, add one teaspoonful of lemon juice and one of minced parsley, one beaten egg and the pint of cream sauce.

Spread on a platter to cool, and when cool make into shapes, either corks or like pears; dip in egg and crumbs, and fry in boiling fat.

Oyster, sweetbread, and veal croquettes are made by the same form, using a pint of chopped oysters.