Egg croquettes

• 275 ml (½ pint) milk
• flavouring of blade mace, 1 small peeled oni

Infuse the milk with the mace, onion, bay-leaf and parsley. Make a stiff white sauce with 25 g (1 oz) of butter, all the flour and the strained flavoured milk. Add the cheese, season it with salt and pepper and beat in the remaining butter bit by bit. Sieve in the egg yolks and mix them thoroughly into the sauce. Add the chopped whites and stir them in.