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Salmon Forcemeat for Garnishing, Etc

Lift the flesh from the backbone of a cooked salmon, and take half a pound of it, free from skin and bone; tear it into flakes, and rub the fish through a sieve. Put the pulp into a mortar, and pound it with five ounces of butter and five ounces of panada, season with pepper and salt, and moisten with a raw egg and a little rich white sauce. Make the forcemeat into cakes, and poach one of these in boiling water to ascertain whether or not it is of the proper consistency. If too stiff, add a little more sauce or cream. Keep the forcemeat in a cool place till wanted.