Soak the crumb of half a French roll in milk, squeeze it as dry as possible, put it into a stewpan with a piece of butter the size of a walnut, and work it over the fire until it becomes a stiff paste. Add an egg and continue stirring the paste until it is again dry. Take it off the fire and thoroughly incorporate with it two ounces of pounded, potted, or sausage meat, add a pinch of parsley chopped very fine, and a few leaves of thyme, taste that it is highly seasoned and set aside until cold. Flour your hands, and roll up as directed for Egg Balls, fry them quickly in a little butter until a light brown.