Salmon Puffs
2 cups cooked salmon, fresh or I/2 cup soft bread-crums
½ cup soft bread-crums canned
1 tablespoon lemon-juice
Salt and pepper
3 eggs
Remove the skin and bones from the salmon, chop the meat fine, and add salt, white pepper or paprika, soft bread-crums, lemonjuice or vinegar, and well beaten eggs. Mix thoroughly, and pack in six or eight oiled cups, filling the cups even full. Set the cups at once in a pan containing hot water that comes to about an inch below their tops, and bake for one-half hour. If the oven is very hot, lay a sheet of thick paper over the cups. Turn out upon a hot platter, thrust a sprig of parsley or celery, or a clove, into the center of each puff, and pour about them any good fish sauce.