Salmon Croquettes

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cups cold flaked salmon.
  • 1 cup Thick White Sauce.
  • Few grains cayenne.
  • 1 teaspoon lemon juice.
  • Salt.


Add sauce to salmon, then add seasonings. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.