1      15 oz. can    salmon
   2      tablespoons   butter
     1/2  cup           all-purpose flour
     1/2  cup           milk
     1/4  cup           grated onion
   1      tablespoon    minced fresh parsley
   1      teaspoon      dry mustard
   1      teaspoon      lemon juice
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
     1/4  teaspoon      beau monde seasoning
     1/4  teaspoon      hot pepper sauce
   1                    egg -- beaten
   1      cup           seasoned bread crumbs -- divided
                        Lemon Cheese Sauce
     Drain salmon, reserving 1/2 cup liquid. Set liquid aside. Remove 
bones and skin from salmon, flake and set aside. Melt butter in a 
saucepan over low heat; add flour, stirring constantly. Gradually add 
reserved liquid and milk; cook over medium heat, stirring constantly, 
until thickened and bubbly. Remove from heat. Add onion, parsley, 
mustard, lemon juice, salt, pepper, beau monde seasoning, and hot pepper 
sauce, stirring well. Stir in salmon, egg, and 1/2 cup bread crumbs. 
Shape into 6 patties; dredge patties in remaining bread crumbs. Pour oil 
to a depth of 1/4 inch into a skillet. Fry patties in hot oil over 
medium heat 5 minutes or until browned; drain. Serve with Lemon Cheese 
Sauce.