Salmon Croquettes

Ingredients

• a pint and a half chopped salmon
• two tablespoons best butter
• two teaspoons flour
• a cup of cream
• four eggs
• juice of half a lemon
• a pinch of cayenne
• a tablespoon chopped parsley
• half teaspoon each salt
• saltspoon each grated nutmeg
• powdered mace

Method

1. 1

   Separate salmon from bones and skin, chop finely, and mix with lemon juice, parsley, salt, and cayenne.

2. 2

   In a saucepan, melt butter, add flour, and stir in cream.

3. 3

   Boil, then mix in salmon and yolks of eggs.

4. 4

   Pour mixture onto a dish to cool, then shape into rolls or cones, dip in egg and bread-crumbs, and fry until golden.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 210. The excerpt below is the record exactly as published.

a cup of cream over boiling water, thicken with a heaping teaspoon corn-starch, add a tablespoon butter, and pepper, sal^ and nnely chopped parsley to taste. When the salmon is done, take oflF the paper, place on a hot platter, pour half the sauce slowly over it and send the rest to table in a Doat. If cream cannot be had for the sauce use milk and a well beaten egg. Salmon Croquettes. — This dainty dish may be made of tho fresh fish,' boiled and cold, or of the canned salmon. The meat must FISH. 251 be carefully separated from bones and skin, chopped fine and the juice of <half a lemon, a tablespoon chopped parsley, a little salt and a pinch of cayenne added ; mix all together. Put two tablespoons best butter for each pint and a half chopped salmon into a sauce- pan with two teaspoons flour and cook together, stirring constantljr. Add a little of the stock the fish was boiled in and acup of cream. Boil for five or six minutes, stirring steadily, then mix in the chopped salmon, stir well together, and add and stir rapidly in yolks four eggs. Continue to stir briskly a few minutes longer, then pour the mixture out upon a large flat dish and set it in a cool place until perfectly cold. Then make in small roUs-or pear-shaped cones, using mst enough flour lo prevent the mixture from sticking to the hands. When all are done, dip them one at a time into eggs beaten up with a little cream, and roil them in freshly-made bread-crumbs. Let them rest for an hour, then fry them to a delicate brown color in plenty of boiling hot lard. Or, mix with three-fourths pint shred salmon, five tablespoons bread-crumbs ; melt one and one-half table- spoons butter and pour over the mixture, adding half teaspoon each salt and pepper and saltspoon each grated nutmeg and powdered mace ; beat all together and add juice of half a lemon

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