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1-1/2 c. cold fish, 1 c. cold steamed rice, 1 c. thick white sauce, Salt and pepper, 1 egg, Crumbs
Mince the fish into small pieces, mix with the rice, and add the white sauce. Season with salt and pepper and shape into croquettes. Dip into slightly beaten egg, roll in crumbs, and fry in deep fat. Drain and serve with any desired sauce.
SALMON CROQUETTES -1
One pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of butter, one tablespoonful of flour, three eggs, one pint of crumbs, pepper and salt; chop the salmon fine, mix the flour and butter together, let the cream come to a boil, and stir in the flour and butter, salmon and seasoning; boil one minute; stir in one well-beaten egg, and remove from the fire; when cold make into croquettes; dip in beaten egg, roll in crumbs and fry. Canned salmon can be used.
SALMON CROQUETTES -2
One can of salmon, minced very fine; two large Irish potatoes, boiled and mashed; half of a small onion, chopped fine; two raw eggs; salt and black pepper; two tablespoonfuls of Worcestershire sauce. Rub these together until very light. Make into balls, roll in cracker dust and fry in boiling lard.
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