Puff Paste Salmon Patties—Small

Prepare a fish forcemeat (No.83) with salmon meat, and a third part of pike; after being pressed through a sieve, put it in a bowl, and render it smooth, mixing in with it two or three spoonfuls of chopped up cooked truffles and a small piece of anchovy butter (No.569). With this preparation and some puff paste make about fifteen small patties the same as described in No. 934, egg the surfaces and cook them in a good oven; when done remove them from the baking sheet and serve on folded napkins.