Salmon Croquettes
From Food study, 1917
Ensure the fat is at the right temperature for frying.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 67. The excerpt below is the record exactly as published.
SALMON CROQUETTES CHEESE SOUFFLE A. PREPARE SALMON CROQUETTES. Make a third of a cup of thick white sauce, using the proportions of four tablespoons of flour, and two table- spoons of butter, to one cup of milk. Add one-fourth of a teaspoon of salt. Use half of the white sauce to prepare salmon croquettes, using about twice as much fish (flaked) as sauce. Sea- son with lemon, salt, and paprika. Spread on a plate to cool, shape, then dip in crumbs, in egg (beat an egg slightly with a fork, add two tablespoons of water
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