Beef Croquettes

Chop some cold beef, put a pint of poulette sauce in a stewpan, reduce it to onehalf
its amount, and thicken with the yolks of some eggs; put the chopped beef in
the sauce, adding a little chopped parsley, salt and pepper, mixing well together, and
spread out on a dish to a thickness of an inch and a half. Let it get firm and cold,
and divide into sixteen equal parts. Strew a board with breadcrumbs evenly, but
very thin, and put the sixteen parts of mince on it, leaving a space of two inches
between each; then cover them with a similar thickness of breadcrumbs, and roll
each part into the shape of a cork, making them as near an equal size as possible.
Beat three whites of &gg for a minute, so as to mix, but not froth them, and add a
little pepper and salt, a tablespoonful of oil, and the same quantity of water. Dip
the croquettes into this mixture, roll them in the breadcrumbs, and set on a plate.
Twenty minutes before they are to be served have ready some hot fat, arrange
the croquettes in a frying-basket, and put them in to fry, and when nearly done
move them gently to insure their becoming of an even color, lift them out
when a light brown color and crisp. Sprinkle with salt, dish, and serve with a
garnish of parsley.