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Salmon Croquettes

(A Swedish recipe.) Fresh salmon is very fine and plentiful in Norway and Sweden, but canned fish may be used instead. Cook 1/2 pint of white stock with 1/2 ounce of butter, yolks of two eggs, parsley, pepper and salt, onion juice, and then add sufficient chopped salmon, free from bones, and stir well. Let it cool, make into croquettes, dip in eggs and bread-crumbs, and fry till brown. Drain carefully and serve with Tartare sauce and border of parsley. SALMON (as cooked along the Rhine.).

Cut up 3 shallots, 2 parsley roots, and a bunch of the leaves, with thyme, a bayleaf, a clove, and 3 carrots. Fry these in butter and add 1/2 pint of white wine. Lay the fish in a flat dish, pour this over, cover closely, and stew it until tender. Take out the fish, strain the sauce, thicken it with flour, butter, and a cup of rich milk, then pour it over the fish and serve with parsley and lemon. The fish may be cut into cutlets before cooking, if the kettle is too small to hold it.

SALMON (as cooked in Provincial France.).

Cut 1 1/2 pounds of salmon into four pieces, season to taste, add juice of a lemon and 1 ounce of butter. Cook it in a pan and add 1 dozen oysters, 6 shrimps, cut into dice, and 1 cup of white stock thickened with flour and butter. Stir for 10 minutes, or until the oysters and shrimps are done; add the yolk of 1 egg, a tablespoonful of sherry, and arrange the fish on a dish, with the sauce poured over.