SALMON CROQUETTES
- 1 cup boned salmon
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon lemon juice
Make a cream sauce with the butter, flour, milk, salt and pepper. Put salmon into bowl and add the sauce and lemon juice; mix well with fork until salmon is well broken. Set aside and when cold mold into desired shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon cold milk, then in bread crumbs. Fry in deep hot fat.
NUT AND POTATO CROQUETTES
- 2 cups hot riced potatoes
- ¼ cup cream or milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- few grains cayenne
- yolk of 1 egg
- ⅓ cup chopped pecan nut meats
- ½ teaspoon Dr. Price's Baking Powder
Mix all ingredients with fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in egg which has been mixed with a little cold water. Roll in bread crumbs again and fry in deep hot fat until brown. Drain on unglazed paper and serve.