2 c. canned salmon
3 tbsp. chopped parsley
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. salt
Dash of pepper
1 c. thick white sauce (see milk gravy recipe in Main Dish section)
1 c. bread crumbs
1 egg, slightly beaten

Drain salmon. Remove skin and bones. Flake. Add parsley, lemon juice, Worcestershire sauce, salt, pepper and white sauce. Blend well. Chill.

Shape into croquettes, roll in bread crumbs, dip in beaten egg to which a little water has been added, and roll in crumbs again. Fry in deep fat 390 degrees F. 3 to 5 minutes or until they are golden brown.