Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Fish Croquettes

• 2 cups cold cooked fish
  salt and pepper
  lemon juice and onion juice
  1 cup Croquette Sauce
  1 tablespoon chopped parsley

Mix all ingredients; add more lemon juice if needed. Shape, dip in crumbs, egg and crumbs, fry in deep fat.

One cup tomato may be substituted for the one cup milk or stock in Croquette Sauce.