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Salmon Croquettes

Put two and one-half tablespoons butter in saucepan, stir until melted and bubbling, add one-third cup flour and blend thoroughly. Pour in gradually one cup scalded milk adding about one-third at a time till mixture is smooth and glossy. Add one-fourth teaspoon of salt and a few grains of white pepper, also a little cayenne. To this cream foundation add one and three-fourths cup of cold flaked salmon (either fresh or canned) and one teaspoon of lemon juice. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat.