6 tbsp. flour
1 c. light cream or top milk
1/4 c. butter
1 egg yolk
2 tsp. chopped parsley

Make smooth paste of flour and cream. (This is an unusual method but the most satisfactory.) Heat slowly until warm, add butter. Cook until very thick, stirring constantly. Add some of the hot mixture to slightly beaten egg yolk, then stir into remaining hot mixture. Add remaining ingredients. Chill 2 to 3 hours. When using this as croquettes, deep fry.