Take the white flesh of any cold roasted game; melt a lump of butter in a stewpan and mix with it one scant tablespoonful of flour, then put in the minced game and season to taste with salt, pepper and a small quantity of nutmeg; stir over the fire until very hot, then move it to the side and mix in the beaten yolks of one or two eggs and the strained juice of half a lemon. Spread the mixture on a dish and leave it until nearly cold. Divide and mould the mixture into small balls, dip them in beaten eggs and roll in fine breadcrumbs sufficient to cover. Put a large piece of butter or clarified fat into a flat stewpan, place it on the fire, and when the fat boils put in the croquettes and fry them until nicely and equally browned. Spread a folded napkin on a hot dish, pile the croquettes on it, garnish with fried parsley, and serve.