4 tbsp. flour
2 tbsp. butter, melted
Salt and pepper to taste
1 c. milk
1 can salmon, drained, flaked
1 tsp. lemon juice
Cracker crumbs
2 eggs, beaten
Oil for frying

Combine flour, butter and 1/2 teaspoon salt in saucepan. Cook over low heat until bubbly. Add milk gradually, stirring constantly. Cook over low heat for 15 to 20 minutes until thick, stirring constantly. Remove from heat.

Combine salmon and lemon juice in bowl. Season with salt and pepper. Add white sauce; mix well. Shape mixture into croquettes. Coat with cracker crumbs. Dip into egg. Roll in crumbs again. Fry in deep hot fat oil until golden brown.