Dissolve flour in 1/4 cup milk. Add to remaining milk in a saucepan. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.

Allow to cool thoroughly. Combine this with salmon, onion, parsley, celery, 1/2 cup bread crumbs, and egg. Season with salt and pepper. Shape into 12 to 15 croquettes or balls. Roll in remaining bread crumbs until completely coated. Fry croquettes in hot oil 2 to 3 minutes or until golden. Drain. May substitute 2 cups cooked ground chicken, 1 large or 2 small cans tuna, or 2 cups peeled, cooked, diced shrimp for salmon. From "Jambalaya, Crawfish Pie, File Gumbo" formatted by Mary Dishongh Bowles.