Fish Croquettes Recipe 1

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Instructions

Take the remnants of cold boiled or baked fish.
Remove every bone and break into fine bits.
To 1 cup of fish allow 1/2 cup of rich white sauce.
Heat the sauce, remove from the fire, and add 1 beaten egg.
Add the fish, and with a fork mix and beat thoroughly.
Season with salt and pepper and Worcestershire sauce, adding, if liked, two or three drops of onion juice.
Add 1/2-cup of bread crumbs that have been slightly browned in butter.
Mix thoroughly; if too stiff, add a little more sauce or sweet cream.
When cool form into balls, dip in egg and crumbs, and fry in deep, hot fat until they are a nice brown.
Boil the bones, head, and tail of the fish with a small onion in sufficient water to make a sauce.
Strain off the liquor and season with anchovy and tomato.
Serve very hot with the sauce poured around the croquettes.