To one large pullet chicken, well boiled, cut fine, removing all skin and gristle, add one pint of rich sweet cream, yolks of four eggs, piece butter size of an egg, large spoonful of sifted flour; flavor with nutmeg, cayenne pepper and salt. Cook over slow fire until the consistency of paste; then put in your refrigerator until it cools; mould into oval patties or any shape you like. Dip them into the yolks of three eggs seasoned well, and then roll in beaten crackers or bread-crumbs; then put them in boiling lard; it is very important that the lard should be boiling, before the croquettes are put in. Two sweetbreads added to this receipt will make two dozen croquettes.