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SALMON CROQUETTES
(Boston Cooking-School Cook Book, 1896)
1 3/4 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.
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