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Fish Croquettes

2 cups cold cooked fish lemon juice and onion juice salt and pepper 1 cup Croquette Sauce 1 tablespoon chopped parsley Mix all ingredients; add more lemon juice if needed. Shape, dip in crumbs, egg and crumbs, fry in deep fat. One cup tomato may be substituted for the one cup milk or stock in Croquette Sauce.

Rolled Fillets of Flounder with Béchamel Sauce 2 flounders 2 tablespoons butter salt, pepper and cayenne ½ cup cream 1 tablespoon finely chopped parsley 4 hard-cooked eggs 1 tablespoon lemon juice 4 lemons Make eight fillets from the flounder. Melt butter; add lemon juice and parsley. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper and cayenne. Cover with cream and cook in oven until tender. Arrange on platter, pour around the fillets Béchamel sauce, and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals.