Veal and spaghetti croquettes
Mix together a cupful, each, of cold cooked veal and of cold boiled spaghetti, both minced fine. Season with salt, paprika and onion juice. Stir into a cupful of drawn butter, well thickened; cook together in a saucepan until smoking hot, when add the yolk of a raw egg and a tablespoonful of Parmesan cheese (powdered). Form into croquettes, dip into beaten egg, roll in breadcrumbs and fry in smoking hot cottolene or other fat, or dripping until brown. Serve with tomato sauce.