Procedure

1. Cut a cold blanched sweetbread in dice, add an equal amount of chopped mushrooms.
2. Simmer a few minutes with a half cup of white sauce or stock; let the mixture cool; add 2 tablespoons of seasoned bread crumbs; add a little paprika, and salt to taste.
3. Make out into balls, roll in beaten egg and crumbs, and fry in hot fat until delicately browned; they will not require more than ten minutes to cook in the fat.
4. Serve with them tomatoes stuffed and baked, and potatoes cut in balls with a scoop and fried in deep, hot fat until a golden brown.
5. The potato balls may be served as a border for the croquettes, with sprigs of parsley as a garnish.

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