Two shad roes, one-half pint cream, yolks of two eggs, one-quarter of a grated nutmeg, one teaspoonful of lemon juice, one tablespoonful of butter, two tablespoonsful of flour, one of chopped parsley, salt and black and red pepper. Wash the roes, put in a saucepan of boiling water; add teaspoonful of salt. Cover and simmer slowly fifteen minutes; then take out, remove skin and mash them. Put cream to boil. Rub butter and flour together, add them to boiling cream and stir until very thick. Add yolks, take from fire and add other ingredients; mix well, turn out on a dish to cool. When cold, form into croquettes; dip in beaten egg, then in bread crumbs, and fry in boiling oil or lard. Serve with sauce Hollandaise.