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Salmon Patties

Skin and bone a nice piece of salmon, chop the flesh well and season it highly with grated nutmeg, cayenne pepper, salt and pepper; rub in a small quantity of fresh butter and bind it with the beaten yolk of an egg. Butter some tartlet tins, line them with puff paste and fill them with the salmon mixture; cover each with a flat of paste, trim round the edges, moisten and press them together and bake the patties. These may be eaten either hot or cold.