Salmon Puffs
Remove the skin and bones from one pound of canned salmon, chop the meat fine, and add one tablespoon of melted butter, one saltspoon of salt, the same of white pepper or paprika, one-half a cup of fine soft bread crumbs, one tablespoon of lemon juice or fine vinegar, and three well beaten eggs. Mix thoroughly, and pack the mass in six or eight cups, filling each cup even full. Set the cups at once in a pan containing hot water that does not reach their tops by nearly an inch, and bake for one-half an hour. If the oven is very hot, lay a sheet of thick paper over the cups. Turn out upon a hot platter, into the center of each puff thrust a sprig of parsley or celery or a clove, and pour about them any good fish sauce.