Let the sweetbreads stand in boiling water five minutes. Chop very fine, with the chicken, and add seasoning. Put two tablespoonfuls of the butter in a stew-pan with the flour. When it bubbles, add the cream, gradually; then add the chopped mixture, and stir until thoroughly heated. Take from the fire, add the lemon juice, and set away to cool. Roll into shape with cracker crumbs. Dip in beaten eggs and then in cracker crumbs. Let them stand until dry, when dip again in egg, and finally in bread crumbs, not too fine. All the crumbs should first be salted and peppered. Fry quickly in boiling fat.