1 can (2 c.) salmon
1 c. soft fresh bread crumbs
2 tbsp. grated onion
1 tbsp. minced parsley
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten
1 c. seasoned bread crumbs

Drain salmon; flake fish coarsely and crush bones. Add bread crumbs, onion, parsley, salt, pepper and 1 beaten egg. Mix thoroughly; chill. Shape croquettes into cone, ball or barrel shape. Roll in seasoned bread crumbs again. Dry in deep hot fat, 375 degrees until croquettes are golden brown. Or bake croquettes in 350 degree oven for 20 minutes or until golden brown. Yield: 6 servings.

ONION SAUCE: Saute 1/2 cup minced onion in 2 tablespoons butter. Stir in 2 tablespoons flour, 1/4 teaspoon salt and a dash of pepper. Gradually add 1 cup milk; cook until thickened. If desired, omit onions and add 1 cup cooked peas, drained. Serve over Salmon Croquettes.