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Small Patties, Suedoise

Prepare and keep hot six patties. Cut a pound of smoked, well-trimmed salmon in one-third-inch-square pieces, plunge in a pint boiling water for five minutes and drain well on a sieve. Mix in saucepan one and a half tablespoons melted butter and two heavy tablespoons flour, then briskly stir on fire for one minute. Pour in a gill each milk and cream, add a teaspoon anchovy essence, three saltspoons salt and a saltspoon cayenne. Sharply mix with a whisk until it comes to a boil, then let boil for ten minutes. Add salmon, with a tablespoon capers, lightly mix and cook for two minutes. Arrange the six patties on a large hot dish, spread a half teaspoon caviare at bottom of each patty, evenly pour preparation into them, place covers on, decorate with a little parsley greens and serve.