Fish à La Crême Recipe

Any cold boiled fish that is left over may be made into croquettes. To
each cupful of the cold fish allow one level tablespoonful of butter, two
level tablespoonfuls of flour and a half cupful of milk. Rub the butter
and flour together, add the milk; when boiling take from the fire. Add to
the fish a level teaspoonful of salt, a dash of black pepper, a
tablespoonful of chopped parsley and a few drops of onion juice; mix this
carefully with the paste and turn out to cool. When cold, form into small
cylinders, dip in beaten egg and fry in deep hot fat.

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