Put three-quarters of a cup of milk and three ounces of butter in a
saucepan on the fire. When it boils stir in three ounces of dried and
rolled bread crumbs and a slightly heaping tablespoonful of flour, and
half a teaspoonful of sugar. Let it cook until it no longer adheres to
the pan, then remove from the fire. When it is cool, add three eggs, one
at a time, beating until smooth, then add one heaping tablespoonful of
chopped walnut meats, salt and pepper to taste, and a few drops of onion
juice. Make into flat cakes, a little less than half an inch thick, like
sausage cakes, dip them in flour, put them into a saucepan of boiling
salted water and cook for three or four minutes. Take them up, drain
them from the water, dip in flour again, and brown them in hot butter in
a spider. Set them one side to keep hot. In another spider make a sauce.
Put in a heaping tablespoonful of flour, a generous heaping
tablespoonful of butter, and a heaping tablespoonful of chopped walnut
meats, let them all brown nicely together, then stir in a vegetable
stock that has been strained until the gravy is as thick as cream.