1/2 pound spaghetti

1/2 pint milk

Yolks of 2 eggs

2 tablespoonfuls butter

1 teaspoonful onion juice

3 tablespoonfuls flour

1 teaspoonful salt

1 saltspoonful pepper

1 tablespoonful chopped parsley

Boil the spaghetti as directed in the preceding recipe; throw it into cold water to blanch; when cold, drain and chop it rather fine. Rub the butter and flour together; add the milk and stir until boiling; add the yolks of the eggs, the spaghetti, and all the seasoning. Turn out to cool. When very cold form into pyramids or cylinders. Beat an egg without separating, add a tablespoonful of water; dip the croquettes in this, roll them in breadcrumbs, and fry in hot fat. Drain on brown paper; serve with a cream cheese sauce.