Let cool, shape into croquettes,
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dip into egg and crumbs, and fry in deep fat. Serve with any
preferred sauce.
SALMON CROQUETTES--II
Cook together one tablespoonful of butter and three tablespoonfuls
of flour. Add one cupful of cream, and cook until thick, stirring
constantly. Season with salt, red pepper, and minced parsley, take
from the fire, add the juice of a lemon and a can of flaked salmon.
Mix thoroughly and cool. Shape into croquettes, dip in egg and
crumbs, and fry in deep fat.
SALMON CROQUETTES--III
Cook together one tablespoonful of flour and two of butter, add a
cupful of cream or milk, and cook until thick, stirring constantly.
Take from the fire, add an egg well beaten, half a cupful of crumbs,
a small can of flaked salmon, and salt, red pepper, and powdered
mace to season. Mix thoroughly, cool, shape into croquettes, dip
into egg and crumbs, and fry in deep fat.
SALMON CROQUETTES--IV
Cook together two tablespoonfuls each of
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butter and flour and add one cupful of cream in which the yolks
of two eggs have been beaten. Cook until very thick, stirring
constantly. Take from the fire, add a pound can of salmon, flaked,
salt and pepper to season, and a teaspoonful of minced parsley.
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