Croquettes of Salmon

Ingredients

• Three quarters of a pound of cold boiled salmon
• five table-spoonfuls of bread crumbs
• one and one-half ounce of butter
• two eggs
• one-half of a lemon
• one tea-spoonful of anchovy sauce
• one half tea-spoonful of salt
• one half tea-spoonful of pepper
• one salt-spoonful of grated nutmeg
• one salt-spoonful of powdered mace

Method

1. 1

   Shred the salmon with two forks, removing bones and skin.

2. 2

   Mix with bread crumbs in a bowl.

3. 3

   Melt butter and pour over, adding pepper, salt, mace, nutmeg, and lemon juice.

4. 4

   Stir in anchovy sauce and eggs, form into croquettes about three inches long.

5. 5

   Fry in hot clarified fat for two minutes, drain on kitchen paper, and serve in a folded napkin.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 89. The excerpt below is the record exactly as published.

Croquettes of Salmon. — Three quarters of a pound of cold boiled salmon, five table-spoonfuls of bread crumbs, one and one-half ounce of butter, two eggs, one-half of a lemon, 130 CROQUETTES AND FRITTERS. one tea-spoonful of anchovy sauce, one half tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg, one salt-spoonful of powdered mace

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