Salmon Croquettes

Ingredients

• half a pint of good white stock
• the yolks of two eggs
• half an ounce of butter
• the juice of an onion
• a little parsley
• pepper
• salt

Method

1. 1

   Heat stock and stir in egg yolks, butter, onion juice, parsley, pepper, and salt.

2. 2

   Remove bones and skin from salmon, chop finely, and mix into the stock to form a stiff paste.

3. 3

   Cool, shape into croquettes, dip in egg and breadcrumbs, and fry until golden brown.

4. 4

   Drain fat and serve with parsley and tartare sauce.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 58. The excerpt below is the record exactly as published.

Salmon Croquettes. Tinned fish may be used for this dish, though of course fresh salmon is better. Heat half a pint of good white stock and stir into it the yolks of two eggs, half an ounce of butter, the juice of an onion, a little parsley, pepper and salt

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