Combine all the ingredients and spread this mixture over soda crackers, toasts or buns.
Lightly sauté the finely chopped onion in the butter, add the milk mixed with the flour, the salt and the pepper.
Cook this sauce until it reaches a double cream thickness and it's possible to see the bottom of the pot when stirred with a spoon; remove it from the heat and add the dry wine or lemon and the meat stirring vigorously.
Let cool this thick paste and refrigerate for at least 2 hours.
Then take the paste by spoonfuls and shape it into croquettes, coat twice in beaten egg and breadcrumbs or ground crackers.
Leave the croquettes at room temperature for a while before deep frying until golden brown.
This recipe makes approx. 20 middle sized croquettes or 40 small ones for serving at parties or as appetizers.
Combine the meat and the onion, the red or green pepper, the milk, the salt, the pepper and the mustard.
Add the beaten eggs and the ground bread or crackers; blend well, shape into balls. Roll the balls in flour and stir fry in hot oil until browned.
Prepare the sauce: saute the garlic, the onion and the finely chopped pepper in the hot lard, add the remaining ingredients and stir well.
Place the meatballs into the sauce and cook over low heat for about 30 minutes.
Melt the half cup of sugar to make a caramel and coat a pudding mold with it. Beat the eggs (yolks and whites) and add the condensed milk, the milk and the vanilla. Mix well and pour into the caramel coated mold. Cook in a bain-marie (Introduce the mold into a pot already containing water) until a toothpick inserted comes out clean.
If you have a pressure cooker, cook it at 15 pound of pressure in three quarters cup of water for 20 to 25 minutes.