Croquets of Macaroni

Stir half a pint of any kind of good sauce over the fire until reduced to half its original quantity; then add three yolks of eggs, nutmeg, pepper, and a pinch of chopped shalot, a pinch of sugar and the juice of half a lemon; stir this again over the fire to set the eggs in the sauce, and then add the following ingredients minced small and neatly: viz.,—a handful of boiled Genoa macaroni, two ounces of roast game, one ounce of lean ham, truffles, mushrooms; incorporate these with the sauce, and when set cold and firm, divide the preparation into equal small portions; mould these in the form of eggs: egg and bread-crumb, and fry them in hot lard; and being dished up with fried parsley, serve hot.