Put half a pint of bread crumbs and a gill of milk in a double boiler,
place over the fire and stir until thick and smooth, add a pinch of
salt, three-quarters of a cup of chopped nuts and a tablespoonful of
sherry. When the mixture is hot stir into it the well-beaten yolks of
two eggs and remove from the fire at once. Set the mixture away to get
cold, then form in any shape preferred for croquettes; dip them in egg
and then in dried bread or cracker crumbs, fry in boiling fat and serve
with a sauce piquante.