Salmon croquettes (prodigy)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 3 | tablespoons | Flour |
| 1 | cup | Milk |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| 1 | teaspoon | Finely grated yellow onion |
| 2 | teaspoons | Worcestershire sauce |
| 1 | Egg yolk; lightly beaten | |
| 1½ | cup | Soft white bread crumbs |
| 1½ | cup | Skinned and boned salmon (cooked or canned), finely ground |
| 1 | tablespoon | Lemon juice |
| 1 | Egg; lightly beaten | |
| 1 | cup | Fine dry bread crumbs |
| Shortening or cooking oil for deep fat frying | ||
Directions
COATING
MELT THE BUTTER IN A SAUCEPAN over moderate heat, blend in the flour, slowly add the milk. Heat, stirring constantly, until thickened. Off the heat, mix in all seasonings, the egg yolk, soft bread crumbs, salmon and lemon juice. Cover and chill 3 to 4 hours. Shape the mixture into 8 patties or sausage-shaped rolls, dip into the beaten egg, then roll in crumbs to coat. Let stand at room temperature on a wire rack while you heat the shortening to 375F in a deep fat fryer.
Place 3 or 4 croquettes in the fryer basket, lower into the 375F fat and fry 2 to 3 minutes until golden brown and crisp. Drain on paper toweling, then keep warm by setting, uncovered, in an oven turned to its keep-warm setting while you fry the rest. Serve hot with tartar sauce.
from "The Doubleday Cookbook," by Jean Anderson and Elaine Hanna (Doubleday, 1975).
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK