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Salmon Cutlets

Pick all the meat from a piece of cold salmon, and cut it into small pieces pound some lobster coral in a mortar with one-half ounce of butter, then rub it through a hair sieve. Put over the fire in a small saucepan one-fourth pint of milk and stir into it one ounce of flour, well rubbed into one ounce of butter; continue to stir it until it is so thick that it comes away from the sides of the pan. Add the coral butter, the salmon, a seasoning of cayenne pepper, salt and lemon juice; take it from the fire, let it cool. When sufficiently cold, make it into thick rolls, brush them over with beaten egg, roll them in a paper of breadcrumbs, and fry in boiling fat or lard. The cutlets should be served hot and garnished with fried parsley. Salmon Cutlets, English Style Cut off some slices of salmon and divide them into the shape of cutlets; sprinkle some pepper and salt over, put them into a saucepan with a small quantity of butter, and toss them over a good fire. Take out the cutlets when cooked, drain off the butter, place them on a dish and serve with ravigote sauce, or a sauce made as follows: Put three tablespoonfuls of veloute sauce into a saucepan, reduce it and add one egg, four ounces of butter, a little salt, cayenne, some finely-minced parsley, and half the juice of a lemon. Mix it together well, and it is ready for use.