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Prawn Patties

Shell three dozen prawns, and pound them in a mortar, adding by degrees half an ounce of butter, a table-spoonful of cream, a dessert-spoonful of anchovy paste, and the yolk of an egg; season with cayenne, and mix thoroughly. Roll some good paste out rather thinly, stamp out some rounds with a two-inch cutter; put about a tea-spoonful of the mixture in the centre of half the number of rounds; wet the edges, place the other pieces of paste one on the top of each; press down the edges, then brush over with egg, crumb them, and fry in hot fat to a golden colour. Drain, serve up in a circle on a hot dish, and garnish with fried parsley.