Stir
in the beaten whites of the eggs and cool. Shape into croquettes,
dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.
SALMON CROQUETTES--V
Cook together two tablespoonfuls of butter and one of flour. Add
one cupful of milk and cook until thick, stirring constantly. Add
a small can of flaked salmon, pepper and salt to season, and three
eggs well beaten. Reheat, but do not boil. When it thickens, take
from the fire, and cool. When cold, shape into croquettes, dip
in egg and crumbs, and fry in deep fat.
SALMON CROQUETTES--VI
Cook together one tablespoonful of butter and two of flour. Add
one cupful of milk and cook until very thick, stirring constantly.
Season with salt, pepper, and celery salt. Add two cupfuls of canned
salmon freed from skin, fat, and bone and chopped fine. Mix thoroughly
and spread on a platter to cool. Shape into croquettes, dip in crumbs,
[Page 296]
then in beaten egg, then in crumbs, and fry in deep fat. Serve with
green peas.
SWEDISH SALMON CROQUETTES
Cook one cupful of white stock with a tablespoonful of butter,
the yolks of two eggs, and parsley, pepper and salt, and grated
onion to season. Add a can of flaked salmon and cook until thick,
stirring constantly.
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