1. Cook one cupful of white stock with a tablespoonful of butter, the yolks of two eggs, and parsley, pepper and salt, and grated onion to season.
  2. Add a can of flaked salmon and cook until thick, stirring constantly.
  3. Cool, shape into croquettes, dip in egg and crumbs, and fry in deep fat.
  4. Serve with Tartar Sauce.

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