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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
 

INGREDIENTS

    • 1¾ cups cold flaked salmon.
    • 1 cup Thick White Sauce*.
    • Few grains cayenne.
    • 1 teaspoon lemon juice.
    • Salt.
     

DIRECTIONS

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

    INGREDIENTS
    • 2 tablespoons butter.
    • 2 tablespoons flour.
    • 1 cup scalded milk.
    • 1/4 teaspoon salt.
    • Few grains pepper.

DIRECTIONS
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; 1½ tablespoons flour for a thinner sauce).
 

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