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Salmon Croquettes
4 Servings
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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:
Fish
Cuisine:
American
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Ingredient Insight - look inside this recipe
Bread crumbs
Cooking Oil
Egg
Flour
Lemon
Margarine
Milk
Onion
Salmon
Salt
White Pepper
Worcestershire sauce
Seafood
Bread Crumb
Butter
Onion
Salmon
Lemon
Milk
American
Fish
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