A recipe for making salmon croquettes:
- Cook together one tablespoonful of butter and two of flour.
- Add one cupful of milk and cook until very thick, stirring constantly.
- Season with salt, pepper, and celery salt.
- Add two cupfuls of canned salmon freed from skin, fat, and bone and chopped fine.
- Mix thoroughly and spread on a platter to cool.
- Shape into croquettes, dip in crumbs, then in beaten egg, then in crumbs, and fry in deep fat.
- Serve with green peas.