Croquettes of Salmon

Ingredients

• three-quarters of a pound of cold boiled salmon
• five tablespoonfuls of bread crumbs
• one and one-half ounces of butter
• two eggs
• one-half of a lemon
• one teaspoonful of Anchovy sauce
• one-half teaspoonful of salt
• one-half teaspoonful of pepper
• one saltspoonful of grated nutmeg
• one saltspoonful of powdered mace

Method

1. 1

   Shred salmon, remove bones and skin.

2. 2

   Mix with bread crumbs, melted butter, pepper, salt, mace, nutmeg, and lemon juice.

3. 3

   Add Anchovy sauce and eggs, stir well, and form into croquettes.

4. 4

   Fry in hot fat for two minutes, drain, and serve in a folded napkin.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 58. The excerpt below is the record exactly as published.

Croquettes of Salmon, — Three-quarters of a pound of cold boiled salmon, five tablespoonfuls of bread crumbs, one and one-half ounces of butter, two eggs, one- half of a lemon, one teaspoonful of Anchovy sauce, one- half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg, one saltspoonful of powdered mace

Cook this with the app: pantry check, scaling, and the assistant.