Salmon in a Mould. (Very Good.) Maltese Cross
1 can preserved salmon or an equal amount of cold, left from a company dish of roast or boiled.
4 eggs beaten light.
4 table-spoonfuls butter—melted, but not hot.
½ cup fine bread-crumbs.
Season with pepper, salt and minced parsley.
Chop the fish fine, then rub it in a Wedgewood mortar, or in a bowl with the back of a silver spoon, adding the butter until it is a smooth paste. Beat the bread-crumbs into the eggs and season before working all together. Put into a buttered pudding-mould, and boil or steam for an hour.
Sauce for the Above
1 cupful milk heated to a boil, and thickened with a table-spoonful corn-starch.
The liquor from the canned salmon, or if you have none, double the quantity of butter.
1 great spoonful of butter.
1 raw egg.
1 teaspoonful anchovy, or mushroom, or tomato catsup.
1 pinch of mace and one of cayenne.
Put the egg in last and very carefully, boil one minute to cook it, and when the pudding is turned from the mould, pour over it. Cut in slices at table.
A nice supper-dish.