One pound can of salmon, one cup of milk, two level tablespoonfuls of butter, three heaping tablespoonfuls of flour, one tablespoonful of lemon juice, one level teaspoonful of salt, three shakes of cayenne pepper. Remove the bone and skin from the salmon. Place the milk in a double boiler. Rub the butter and flour together and add to the boiling milk, stirring until it thickens. Add to the salmon the salt, pepper, chopped parsley and lemon juice; then pour the cream sauce over the salmon, stirring the whole together until thoroughly mixed. Spread out on a platter to cool. When thoroughly chilled roll with the hands into cylinder-shaped croquettes of suitable size, roll them in fine bread crumbs, then in a beaten egg, and again in coarser bread crumbs. Fry in deep fat.