Boil one-half cup of corn-meal rather hard, and before removing from the fire add a piece of butter and a little grated cheese and mix well. Take it then by spoonfuls and let it fall onto a marble-top table, or a bread-pan which has been wet a little with cold water. These spoonfuls should form little balls about the size of a hen's egg. On each of these croquettes place a very thin slice of Gruyere cheese, so that the cheese will adhere to the corn-meal. Then allow them to cool, and when cold dip into egg, then into bread crumbs, and fry in boiling lard.
Hard boil two eggs, remove the shells, dry them, and cut the eggs in minute pieces. Put one tablespoon of butter into a saucepan, and when it is melted add one and one-half tablespoons of flour; stir constantly for a few moments over a slow fire with a wooden spoon, taking care that the flour does not color. Then pour in one-third of a cup of milk, in which you have put salt and pepper. Cool this sauce for eight or ten minutes, stirring continually to make it smooth, then remove from the fire, put in the chopped-up egg, some parsley chopped fine, and one-half tablespoon of grated Parmesan cheese. When you have mixed these ingredients well together, spread them out on a plate or marble and allow to cool. When this has become cold and hardened, with a wooden spoon divide it into little portions about the size of a nut. Take these and roll them in dried bread crumbs and a little flour. Roll them all then, one at a time, with a rotary motion, and then elongate the balls until they are the shape of ordinary corks, then dip the croquettes into the egg, one at a time, then into bread crumbs again, and a few moments before serving fry in boiling lard. As soon as they are colored remove them immediately from the lard, otherwise they will break to pieces.