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1
For Sauce:
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2
To make the sauce, melt the butter in a small saucepan over moderately low heat, add the flour and stir till a smooth paste forms.
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3
Gradually add the milk, stirring till thickened and smooth, 3 to 4 minutes.
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4
Add the salt and pepper and parsley, stir till well blended, and keep the sauce warm over very low heat.
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5
For Croquettes:
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6
To make the croquettes, melt the butter in a saucepan over moderate heat, add the scallions and flour, and whisk till soft and well blended, about 2 minutes.
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7
Whisking rapidly, add the milk till well blended; add the ham, stir well, and remove from the heat.
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8
Whisking rapidly, add the egg yolks, return to the heat, add the mustard, sage, and salt and pepper, and whisk until well blended.
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9
Scrape the mixture into a dish, cover, and refrigerate overnight.
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10
With your hands, divide the mixture into 6 balls and roll lightly in the extra flour.
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11
Pat the balls into smooth oval patties, dip briefly into the egg wash, dredge in the bread crumbs, and place on a plate till ready to fry.
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12
In a large, heavy skillet, heat about 1 inch of oil over moderately high heat for about 1 minute, fry the patties till golden brown, about 3 minutes on each side, and drain briefly on paper towels.
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13
Serve the croquettes with the parsley sauce on the side.
