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Salmon Fritters

Take the remains of cooked kippered salmon. Remove the skin and bone, and tear the flesh into small flakes. Mix with these an equal quantity of potatoes mashed with plenty of cream. Bind the mixture with yolk of egg, make it into small cakes or fritters, and fry in hot fat till they are lightly browned. Drain them, and serve on a hot dish: garnish with hard-boiled eggs minced and placed round the dish in small mounds, white and yellow alternately. Send mustard sauce to table in a tureen. Time, five or six minutes to fry the fritters.