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Salmon Cromeskies

Take the remains of cooked salmon, free it from skin and bone, and tear the flesh into flakes. Put the fish into a saucepan with a small portion of white sauce, a little pepper and salt, and the yolks of three eggs. A spoonful of minced truffles may be added, or not. Stir the mixture over the fire for a few minutes till the eggs are set, then spread the preparation an inch thick on a plate, and leave it till cold. Divide it into equal-sized portions, and mould these in the form of corks. When the cromeskies are to be served, dip them separately into frying batter, and fry in hot fat till they are brown and crisp. Drain, serve on a hot dish, and garnish with parsley. The batter may be made as follows. Put five ounces of flour into a bowl. Add a pinch of salt, and mix the flour smoothly with a quarter of a pint of water. Beat the yolks of two eggs with two table-spoonfuls of oil; stir the mixture into the batter, and add more water if necessary. Ten minutes before the batter is wanted, add the whites of the eggs whisked to froth. Time to fry the cromeskies, three or four minutes.