Stir one cupful of minced cold chicken and the same of sweetbreads, boiled and blanched, into a good drawn butter, or four tablespoonfuls of chicken-stock thickened with two tablespoon-fuls of white roux. Heat in a vessel set in another of boiling water; when hot all through take from the fire, add half a cupful of hot cream (with a bit of soda stirred in) and the beaten yolks of two eggs. Mix well, set in a cold place until solid; make into croquettes; egg and bread them ; set on ice for an hour and fry in deep, hot cottolene.