Salmon Croquettes

Ingredients

• One can of salmon
• 1 egg well-beaten
• ½ cup of bread crumbs
• salt
• cayenne pepper
• juice of ½ lemon
• 1 kitchen spoon of butter

Method

1. 1

   Drain liquor from salmon and mince fine.

2. 2

   Add butter, seasoning, and if not moist enough, a little of the liquid with the crumbs.

3. 3

   Form into shape, roll in cracker dust, and set on ice for 1 hour.

4. 4

   Fry in hot lard, drain in wire basket, and serve hot, with cheese sticks.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 22. The excerpt below is the record exactly as published.

juice of 1 lemon, stir well and set away to cool. When serv- ing crabs, put 1 teaspoon of this sauce on «ach one, place crabs on buttered toast, and put slice of lemon and sprigs of parsley on each plate. 38 JKENTUOKY RECEIPT BOOK. To Fry Salmon. Take salmon from can and separate carefully. Add a little salt, roll in cracker dust or bread crumbs, fry in hot lard. Salmon Croquettes. One can of salmon, 1 egg well-beaten, ^ cup of bread crumbs, salt and cayenne pepper, juice of % lemon. Drain liquor from sal- mon and mince fine, add 1 kitchen spoon of butter

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