15 1/2 oz. can salmon
1/2 c. chopped onion
2 tbsp. butter
2 beaten eggs
2/3 c. dry bread crumbs
1 tsp. dry dillweed
1/2 tsp. dry mustard
2 tbsp. oil
1/2 tsp. salt
2 tbsp. butter
Dash of pepper
2 tbsp. flour
1 c. milk
2 beaten egg yolks
1/2 c. shredded cheese
2 tbsp. lemon juice

Drain fish, save 1/2 cup liquid. Cook onion in butter until tender. Add liquid, 1/3 cup bread crumbs, eggs, dillweed, mustard and salmon. Shape into 4 patties. Coat with remaining bread crumbs. Heat oil in skillet. Add patties, cook on medium about 6 minutes per side.

SAUCE:

Melt 2 tablespoons butter in saucepan. Stir in flour, salt and pepper. Add milk all at once. Stir until thickened. Stir 1/2 hot mixture into egg yolks, return to rest of mixture. Stir in cheese and lemon juice. Serve over salmon patties.