One ounce of flour.
One and a half ounces of butter.
One and a half gills of milk.
One gill of cream.
Half a lemon.
Salt and pepper.
Roll out the pastry to the thickness of barely half an inch, and stamp it into rounds the size of a wine-glass with a plain cutter.
Mark a ring in the centre with a cutter three sizes smaller, and with the same cutter stamp out some extra rounds for lids. Bake the cases and lids in a very quick oven until they are a pale brown, then, with a knife, remove the marked round carefully. Melt the butter in a saucepan, stir in the flour smoothly, add the milk, and stir the sauce over the fire until it boils. Add the cream and a careful seasoning of salt, pepper, and lemon-juice.
Break the salmon up into small flakes, but do not chop it. Add it to the sauce with a few drops of anchovy essence to colour the sauce the palest pink. Fill in the pastry cases with the mixture, heap it rather high, and put a little lid of pastry on the top of each. Put the patties in the oven for a few minutes, to make sure they are hot through, then serve them on a lace paper garnished with a few sprigs of parsley. Cost, about 3s. N.b. - If a cheaper dish is preferred, omit the cream, or a good brand of tinned salmon may be used in place of fresh.