CROQUETES (Beef or Chiken) 3/4 lb. ground sirloin or a whole breast of chicken, ground 2 Tbs. virgin olive oil 2 Tbs. butter 1 cup finely minced onions Salt and pepper to taste 1/4 teaspoon nutmeg 1 Tbs. dry wine Milk ( 1/2 to 1 cup) 1/4 cup flour 2 eggs, mix with 1 Tbs. water 1 cup bread crumbs, approx. Vegetable oil for frying Preheat fryer. In a large sauté pan, heat the olive oil then melt the butter in it. When the butter is melted, and hot add the onions and saute for about 3 minutes, or until translucent and soft. Add the meat (see note 1) and sauté until cook but not brown. Season with salt, pepper and nutmeg. Dust with the flour continuing to mix all the ingredients to help the flour incorporate. Do this for about 15 minutes on low heat. Add the dry wine and at the same time start to slowly add the milk, a little bit at a time, stirring to mix the milk in allowing the flour to cook and to turn the mixture to a consistency of unbaked cake batter; about 3 minutes. (The amount of milk will vary depending on the meat. Do not add too much milk at one time so that you can see when enough milk, is enough). Remove mixture from heat; place into an flat glass baking dish and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled. In a small mixing bowl, beat the eggs with the water until frothy and pour into a medium bowl. Place the bread crumbs in a second bowl,seasoning it with salt and pepper. Using your hands, shape the croquette mixture into a log about 3/4 inch thick. Using a knife, cut the log into 1 1/2 inch thick pieces, making small logs with these pieces. Roll these small logs in bread crumbs, then dig them in the egg wash, letting the excess drip off. Roll the logs again in the seasoned bread crumbs. Place them on a baking sheet and cover with plastic wrap. Refrigerate for 2 to 3 hours. Fry the croquettes in hot oil, a few at a time, until golden brown, about 3 to 4 minutes. Remove the croquettes from the oil and drain on a paper lined plate. Season with salt and pepper. Serve the croquettes with fresh lemon juice garnished with parsley. Yield 2 dozen Note 1. You can substitute for ham, but you only need to cook the ham a few minutes before proceeding to season with salt and pepper. Omit the nutmeg.