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Salmon Croquettes

cup green peas tablespoonful lemonjuice cup boiled or canned salmon ½ cup white sauce No. 4 (see page 68) Salt, pepper, dash nutmeg Flake the fish, season with salt and pepper as needed, and sprinkle with lemon-juice. Add nutmeg to white sauce, and mix fish, sauce, and peas together. Set away to get very cold. Shape, roll in fine white crumbs, dip carefully in slightly beaten egg and roll again in crumbs. Fry in deep fat. If the mixture should be too soft to shape add a few cracker-crumbs. Press the peas through a wire strainer without any liquid, as they need to be very stiff. Season well with salt and pepper.

Serve the croquettes with sauce Tartare (see page 74).