Evening Republican, Volume 15, Number 30, Rensselaer, Jasper County, 4 February 1911 — Fish Croquettes. [ARTICLE]

Fish Croquettes.

Take enough cold boiled or baked fish to make two cups, when freed from bone and skin. Make a cream sauce from one large cup of milk, two tablespoons each of flour and butter rubbed together until smooth, and then stirred into the hot milk. Season with a saltspoon each of salt and pepper and a tablespoon of minced parsley. When the sauce is thick remove from the Are and set it aside until cold. Stir in the fish, form Into croquettes, dip in beaten egg, roll in bread crumbs and fry In deep fat.