Salmon Croquettes

Ingredients

• a pint of water
• until reduced to half a pint
• a full tablespoonful of butter
• the same of flour
• a gill of thick cream
• a glass of sherry or white wine
• the beaten yolks of two eggs
• half a pound of salmon flakes

Method

1. 1

   Bruise and boil the salmon skin and bone for stock.

2. 2

   Tear the flesh into shreds.

3. 3

   Make a bechamel sauce with the fish stock, butter, and flour.

4. 4

   When thick, add cream, wine, and egg yolks.

5. 5

   Stir until boiling point.

6. 6

   Add salmon flakes, cool, shape into pieces, crumb, and fry in hot fat.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 86. The excerpt below is the record exactly as published.

salmo:n' croquettes. Take the remains of dressed salmon, free from the skin and bone, which should be bruised and boiled for stock in a pint of water until reduced to half a pint; tear the flesh into shreds ; make a bechamel sauce of the fish stock, using a full tablespoonful of butter, the same of flour (see recipe) ; when thick and smooth add a gill of thick cream, a glass of sherry or white wine, and the beaten yolks of two eggs — these must be stirred in last and al- lowed to come to the boiling point but not to boil; then put in half a pound of salmon flakes

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