Recipe - Salmon Croquettes

2 tablespoon Butter or margarine
3 tablespoon Flour
1 cup Milk
One half teaspoon Salt
1/8 teaspoon White pepper
1 teaspoon Finely grated yellow onion
2 teaspoon Worcestershire sauce
1 Egg yolk; lightly beaten
1 One half cup Soft white bread crumbs
1 One half cup Skinned and boned salmon
(cooked or canned),
finely ground
1 tablespoon Lemon juice

COATING
1 Egg; lightly beaten
1 cup Fine dry bread crumbs
Shortening or cooking oil
for deep fat frying

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 sausageshaped 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 keepwarm 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini