SALMON CROQUETTES
THE BOSTON COOKING-SCHOOL COOK BOOK
By Fannie Merritt Farmer ( Boston, 1896 )
See also Salmon Facts & Trivia
For more seafood recipes visit SeafoodFish.com
1 3/4 cups cold flaked salmon.
1 cup Thick White Sauce*.
Few grains cayenne.
1 teaspoon lemon juice.
Salt.
Add sauce to salmon, then add seasonings. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
*WHITE SAUCE
2 tablespoons butter.
2 tablespoons flour.
1 cup scalded milk.
1/4 teaspoon salt.
Few grains pepper.
Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended.
Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy.
If a wire whisk is used, all the milk may be added at once; and although more quickly made if milk is scalded, it is not necessary.
(Use 3 tablespoons flour for a thicker White Sauce; 1 1/2 tablespoons flour for a thinner sauce).
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