Salmon Croquettes

Salmon Croquettes Ingredients

2 tb Butter or margarine	1 1/2 c Soft white bread crumbs
3 tb Flour	1 1/2 c Skinned and boned salmon
1 c Milk	1 tb Lemon juice
1/2 ts Salt	COATING
1/8 ts White pepper	1 Egg; lightly beaten
1 ts Finely grated yellow onion	1 c Fine dry bread crumbs
2 ts Worcestershire sauce	Shortening or cooking oil
1 Egg yolk; lightly beaten

Instructions for Salmon Croquettes

MELT THE BUTTER IN A SAUCEPAN over moderate heat, blend in the flour, slowly add the milk. Heat, stirring constantly, until thickened. Off the heat, mix in all seasonings, the egg yolk, soft bread crumbs, salmon and lemon juice. Cover and chill 3 to 4 hours. Shape the mixture into 8 patties or sausage-shaped rolls, dip into the beaten egg, then roll in crumbs to coat. Let stand at room temperature on a wire rack while you heat the shortening to 375F in a deep fat fryer. Place 3 or 4 croquettes in the fryer basket, lower into the 375F fat and fry 2 to 3 minutes until golden brown and crisp. Drain on paper toweling, then keep warm by setting, uncovered, in an oven turned to its keep-warm setting while you fry the rest. Serve hot with tartar sauce. from "The Doubleday Cookbook," by Jean Anderson and Elaine Hanna (Doubleday, 1975). JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: FishCuisine: American

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