2 c. salmon, drained
1/2 to 3/4 c. white sauce, thick
1 egg, beaten lightly
1/4 tsp. pepper
1 tbsp. parsley
1 tsp. lemon juice
1 tbsp. cooking sherry
1/4 tsp. Worcestershire sauce
Cracker crumbs, fine
Fat for frying
Additional egg, beaten

Combine salmon, sauce, egg, and seasonings. Chill several hours and shape as desired. Roll in fine crumbs, then in beaten egg and again in crumbs. Fry in hot fat until brown on all sides. Serves 4-6.

WHITE SAUCE:

3 tbsp. butter
4 tbsp. flour
1/4 tsp. salt
1 c. milk
Dash of pepper

Melt butter over low heat, blend in flour, salt, and pepper. Add milk all at once. Cook quickly, stirring constantly until mixture thickens and bubbles.