Butter, flour, stock, milk. Let boil until it thickens, then add onion juice, lemon juice, lemon rind, pepper and salt, nutmeg. When well blended, add the egg and chopped meat. Let this mixture cool in a soup plate and roll into cork shaped croquettes with finely grated bread crumbs and fry in lard hot. Serve on a napkin with parsley and lemon rind.