1 (15.5 oz.) can pink salmon
2 lg. eggs
Oil for frying
1 sm. onion
1 1/4 c. finely crushed crackers

Drain and debone salmon, saving salmon juice. Combine salmon, eggs and onion. Mix thoroughly. Form into croquettes, using 1/3 cup of mix for each croquette. Roll and lightly pack salmon in cracker crumbs. Heat oil to 325 degrees. Deep fry until golden brown. Makes 10 croquettes and serve with Sauce Supreme.

SAUCE SUPREME:

3 tbsp. butter
3 c. hot milk
1 1/4 tsp. parsley flakes
3 tbsp. flour
Juice from salmon
1/4 tsp. yellow food color (opt.)

Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute. Gradually stir in hot milk. Cook over medium heat, stirring until mixture thickens. Stir in salmon juice, parsley flakes and food color, if desired. Remove from heat. Ladle sauce over croquettes and serve immediately. Makes 3 to 3 1/2 cups sauce.