(To this amount of sauce add two cupfuls of meat.)
Put the cream or milk in a double boiler and scald it. Rub the butter and flour together. Take this paste on a spoon and stir it in the scalding milk until it is dissolved from the spoon, and the sauce has become thickened and consistent. Add the seasoning; then remove from the fire and stir in a beaten egg (the egg may be omitted if desired). Place it again on the fire for a minute to cook the egg, but do not let it boil, and add two cupfuls of meat minced very fine.
Pour this mixture on a flat dish, and set it away for two or more hours. It will then be stiffened and can be easily molded. If a mixture is used which absorbs the sauce, add more than the quantity given in receipt. The softer the mixture, the more creamy, and therefore the better will be the croquettes, and if allowed to stand long enough the molding will not be difficult.