Salmon Croquettes.
1 can preserved salmon.
2 raw eggs.
1 tablespoonful of butter.
Yolks of 2 hard boiled eggs.
1 teaspoonful anchovy sauce.
Juice of ½ lemon.
Season with salt, pepper, a little mace and nutmeg.
½ cup crumbs.
Mince the fish; work in the butter, slightly warmed; the powdered yolks, the seasoning, raw eggs—finally, the crumbs. Make into rolls; shape well by rolling in a dish covered thickly with flour. Fry quickly in sweet lard. Roll each, when done, for one instant, upon a clean cloth to take off the grease. Lay a square of treble tissue-paper, red, green, and white, upon a dish (fringing the ends), and serve.