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.