1/2 cup of cream. 1/4 cup of butter. 1 egg. 1/2 cup of flour. Salt and paprika. 1 cup of milk or 1 cup of chicken stock seasoned with vegetables and herbs. 1 teaspoonful of lemon juice. 1 pair of sweetbreads and chicken to make 1 1/2 cups in all.

If a richer flavor than the stock gives be desired, cook a slice of onion and a mushroom or two in the butter to be used in making the sauce. Add the egg, two yolks are better than the whole egg, just before the meat, and do not boil the sauce after the egg is added.

This same formula may be used with any kind of meat or combinations of meat, or with fish, shell-fish or vegetables, all having been previously cooked.

Oysters need be carefully drained after parboiling, then when cold, cut in small pieces, and drained again.

If the oyster liquor be used instead of chicken or veal stock, a teaspoonful of gelatine, softened in a little of the liquor, will be of help in shaping the croquettes. Add the last half cup of meat at discretion. Each bit of meat should be surrounded by a creamy sauce, but often the full pint is not required. Serve with vegetables, as green peas or asparagus tips, or with a sauce, as Bechamel or mushroom.