Salmon Croquettes (A Swedish recipe)

Ingredients

• j4 pint of white stock
• j4 ounce of butter
• yolks of two eggs
• parsley
• pepper
• salt
• onion juice
• sufficient chopped salmon

Method

1. 1

   Cook white stock with butter, egg yolks, parsley, pepper, salt, and onion juice.

2. 2

   Add chopped salmon, stir well, let cool, shape into croquettes, dip in eggs and bread-crumbs, and fry till brown.

3. 3

   Serve with Tartare sauce.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 19. The excerpt below is the record exactly as published.

SALMON CROQUETTES. (A Swedish recipe.) Fresh salmon is very fine and plentiful in Norway and Sweden, but canned fish may be used instead. Cook j4 pint of white stock with j4 ounce of butter, yolks of two eggs, parsley, pepper 45 With a Saucepan over the Sea and salt, onion juice, and then add sufficient chopped salmon

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