Sharon's Dilled Salmon Patties

1 (15-1/2 oz) can salmon
1/2 cup chopped onion
2 tablespoons butter or margarine
2/3 cup fine dry bread crumbs
2 beaten eggs
1 teaspoon dried dillweed
1/2 teaspoon dry mustard
2 tablespoons shortening or cooking oil
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
dash pepper
1 cup milk
2 beaten egg yolks
1/2 cup shredded american cheese
2 tablespoons lemon juice

Drain salmon, reserving 1/3 cup liquid. Remove bones and skin from salmon; flake meat. Cook onion in 2 tablespoons butter or margarine till tender but not brown. Remove from heat. Add reserved salmon liquid, 1/3 cup of bread crumbs, beaten eggs, dillweed, dry mustard, and flaked salmon; mix well. Shape into four 3/4 inch thick patties; coat with remaining bread crumbs.

In skillet heat shortening or oil. Add patties; cook over medium-low heat about 6 minutes per side or till brown.

For sauce, in saucepan melt 2 tablespoons butter or margarine, stir in flour, salt and pepper. Add milk all at once; cook and stir till thickened and bubbly. Stir half the hot mixture into egg yolks. Return all to hot mixture. Stir in cheese and lemon juice till cheese is melted. Serve cheese sauce over salmon patties. Makes 4 servings.