16 oz. can red salmon (reserve juice)
1/2 c. diced onion
1/2 c. diced green pepper
1/2 tsp. salt
4 tbsp. flour
4 tbsp. butter
1 c. milk
2 eggs
Cracker crumbs

Cook 4 tablespoons flour and 4 tablespoons butter (with salt and pepper to taste) until bubbly. Remove from heat. Add milk. Cook, stirring constantly, until thick and bubbly.

Break salmon up in large bowl. Add onion, green pepper, salt and 1 cup of sauce. Mix well. Chill. Shape into cones. Dip each cone in egg, then in crumbs. Deep fry at 400-450 degrees until golden brown. Add salmon juice to remaining sauce. Serve as sauce for the croquettes.