The New Zealand Railways Magazine, Volume 15, Issue 2 (May 1, 1940.)
1/4 lb. flaked tin salmon; 1/2 oz. butter; 1/2 oz. flour; 1/2 gill milk; salt and pepper; 1 egg; breadcrumbs; deep fat for frying; parsley for garnishing.
Make a thick white sauce with the butter, flour and milk. Then take the sauce off the heat and stir in the finely-flaked salmon. Season this with pepper and salt, and if liked add a few drops of Worcester sauce or a few chopped capers. Mix the ingredients well together, then spread the mixture on a plate and leave it to get firm.
Divide the salmon mixture into equal portions and shape it into smooth fat rolls on a lightly-floured board. Brush them with beaten egg, coat them with breadcrumbs, and fry them in hot deep fat until they are golden.
Drain the croquettes on a paperlined tin, and serve them on a hot dish, garnishing them with sprigs of parsley.
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