Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!tezcat!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!news.maxwell.syr.edu!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: curmudgn@flash.net (Sam Waring) Newsgroups: rec.food.recipes Subject: Salmon Croquettes Followup-To: poster Date: Sun, 2 Mar 1997 18:16:42 GMT Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: curmudgn@flash.net (Sam Waring) X-Mail2News-User: curmudgn@flash.net X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Real-To: In-Reply-To: <5f3usa$45d$1@mack.rt66.com> Lines: 52 In article <5f3usa$45d$1@mack.rt66.com>, Chuch and Mandy Matthews said this about that: > I'm looking for a good recipe for salmon croquettes. Thanks. MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: SALMON CROQUETTES Categories: Fish Yield: 12 croquettes 7 oz Salmon, canned 1 ts Curry powder 1 sm Onion 1 T Parsley; chopped 2 ts Lemon juice 2 Egg; for glazing Bread crumbs, dry Oil; for deep-frying MMMMM------------------------WHITE SAUCE----------------------------- 3 oz Butter 3/4 c Flour 2 c Milk Salt & pepper; to taste Melt butter over low heat; remove from heat, and stir in the flour, working until smooth. Return to the heat, cook a few minutes, remove from the heat, and gradually stir in the milk. Return to the heat, and stir until boiling. Reduce the heat, and simmer further three minutes, and season with salt and pepper. Drain the salmon, and remove the bones and flake; peel the onion, and chop it finely. Add salmon, curry powder, onion, parsley, and lemon juice to the sauce, and mix thoroughly. Spread the mixture on a shallow tray, and refrigerate until firm. Mold the mixture into croquette shapes 1"x 2". Dip in beaten eggs, and press bread crumbs on firmly. Refrigerate one hour. Fry in deep oil at 350 F. until golden; drain on paper towels. MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.