The Blue Grass Cook Book

page 83

in. Mix the ingredients and cook in a double boiler till quite thick. Allow to
cool. Form into croquettes and fry in deep fat, after rolling in the whites of
the eggs and bread-crumbs.

The seasoning can be varied by omitting the mace and adding a half a teacup of
grated cheese or grated ham, or a cup of chopped chicken or brains. They should
always be served with tomato sauce.

      SALMON CROQUETTES

  1 can salmon,

  2 eggs,

  1/2 cup of butter,

  1 cup of fine bread-crumbs,

  1 teaspoon baking-powder in bread-crumbs,

  1/2 cup of cream,

  1/4 teaspoon of cayenne pepper,

  Salt to taste.

Mix all together and make in pear shape. Roll in egg and cracker-dust, and fry
light brown.

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