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Salt and Cayenne (Shred the raw salmon)

Shred the raw salmon and the two anchovies, pound them in a mortar, and rub them through a hair-sieve. Put the butter and flour into a stewpan, and mix well together over the fire; add the white sauce, and stir till it thickens and the flour is cooked. Now put this sauce and the salmon into a mortar with the spawn, salt, cayenne, three eggs added one at a time, and the whipped cream ; pound all well together. Butter your mould, put in the mixture, cover with a buttered paper, and steam very gently for about three-quarters of an hour. Turn it out on to a hot dish, and serve with any good fish sauce poured over it.