Salmon Cutlets

Serve salmon cutlets hot, garnished with fried parsley.

Pick all the meat from a piece of cold salmon, and cut it into small pieces pound some lobster coral in a mortar with one-half ounce of butter, then rub it through a hair sieve. Put over the fire in a small saucepan one-fourth pint of milk and stir into it one ounce of flour, well rubbed into one ounce of butter; continue to stir it until it is so thick that it comes away from the sides of the pan. Add the coral butter, the salmon, a seasoning of cayenne pepper, salt and lemon juice; take it from the fire, let it cool. When sufficiently cold, make it into thick rolls, brush them over with beaten egg, roll them in a paper of breadcrumbs, and fry in boiling fat or lard. The cutlets should be served hot and garnished with fried parsley.