Drain salmon, reserving half 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 half cup bread crumbs. Shape into 6 patties; dredge patties in remaining bread crumbs. Pour oil to a depth of 1 cm into a skillet. Fry patties in hot oil over medium heat 5 minutes or until browned; drain. Serve with Lemon Cheese Sauce.