WHITEFISH CROQUETTES
One cupful of cold boiled fish flaked fine. Add to it half a cupful of mashed potatoes, half a cupful of bread-crumbs, half a cupful of cream, the beaten yolks of two eggs, and salt and pepper to season. Shape into croquettes, dip into the beaten white of eggs, then into crumbs, and fry in deep fat. Garnish with parsley and serve with any preferred sauce.