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Salmon Croquettes (Chop fine two pints of salmon)

Chop fine two pints of salmon, one and a half teacupfuls of cream, three large tablespoons of butter, two of flour, four eggs, five gills of bread crumbs; pepper and salt to the taste.

Braid butter and flour together. When the cream begins to boil, stir in the flour, butter, salmon and seasoning. Boil up for two minutes, then stir in two eggs well beaten, take from the fire, and as soon as cold shape, and prepare the same as you would other croquettes.