Salmon Croquettes

Ingredients

• 1 large can salmon
• 2 heaping tablespoons flour
• 1 teacup cream of whole milk
• 1 teaspoon chopped parsley
• Juice of 1 lemon
• 1 heaping teaspoon butter

Method

1. 1

   Mix cream, flour and butter and boil to a thick paste.

2. 2

   Add to salmon; make into croquettes, roll in egg and bread crumbs and fry in deep fat to a delicate brown.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 5. The excerpt below is the record exactly as published.

SALMON CROQUETTES WITH TOMATO SAUCE 1 can of pink salmon Tomato sauce 3 thick slices of bread 1 can of tomato soup 3 tablespoonfuls of Melrose flour 1 tablespoonful of Fugar Salt, pepper, dash of celery salt V± teaspoonful of ground cloves Take out bones and skin and a bit of juice from the salmon. Crumble the bread very fine, add seasoning and mix thoroughly. Add flour, and form into small round or oblong croquettes. Put enough fat into an iron frying pan to cover the bottom well, let it get very hot, then fry the croquettes, turning them several times until evenly browned. If they are cooked quickly they will not be at all greasy. For the tomato sauce, do not dilute the soup but add the sugar and cloves, heat together and serve over the croquettes. — Mrs. Rosalind A. Redfearn. SALMON LOAF 1 can salmon 4 eggs 4 tablespoons butter 1 teaspoon prepared mustard 1 cup bread crumbs 1 teaspoon salt V2 teaspoon pepper 2 teaspoons chopped parsley Chop salmon, add melted butter, bread crumbs, well beaten eggs, and seasonings. Pour into greased molds and steam 1 hour. Turn out on platter, garnish with vermicelli, if desired, and serve with white sauce. Servings, six. Serve with white sauce. — JWrs. N. E. Hughes, Peachland, N. C. 17 Inside a steel casing behind the coils, there is sealed every bit of mechanism of this remarkable refrigerator. You never see it — never have to oil it. Automati- cally, quietly, it manufactures your ice and gives you perfect refrigeration. Designed, built and guaranteed by General Electric Company. F. A. LITTLE WADES BORO, N. C. ASK FOR AND USE MELROSE FLOUR SALMON MOLD 3 eggs 2 tablespoons butter 1 can salmon V2 cup bread crumbs Salt and pepper to taste 2 tablespoons Worcestershire sauce Remove skin, bones and oil from fish and rub to a paste. Add egg.s, crumbs, sauce, salt, pepper and butter. Mix well, place in buttered mold, cover and steam one hour, or bake in casserole 30 minutes. Serve with egg sauce. egg sauce. Egg Sauce V2 teaspoon Worcestershire sauce 1 tablespoon butter 1 tablespoon flour 1 cup milk 1 egg Salt, pepper and chopped parsley Melt butter, add flour and stir 2 minutes over fire. Add milk, boil 3 minutes, stirring often. Add beaten egg and seasoning to taste. Pour over salmon mold. — Mrs. R. B. Hardison. SALMON CROQUETTES 1 large can salmon 2 heaping tablespoons flour 1<? teacup cream of whole milk 1 teaspoon chopped parsley Juice of 1 lemon 1 heaping teaspoon butter

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