Ingredients : Two pounds of small salmon, a little anchovy sauce, five eggs, some breadcrumbs, seasoning, one pint of stock, two ounces of French capers, and a few preserved mushrooms, a little roux, and lard for frying. Slit the salmon down the middle with a sharp knife, take out the bone and trim off the skin, and cut into slices one-third of an inch thick; whisk up two eggs, add a little anchovy sauce and some seasoning. Well flour the cutlets, dip them in the egg-mixture, then in the bread crumbs. Ten minutes before dinner-time, have ready some boiling lard and place in the cutlets, (a few at a time,) and fry a golden brown; when cooked, drain on some paper to absorb the fat. Place in a stewpan one pint of good stock, a tablespoonful of anchovy sauce, two ounces capers, and a few mushrooms chopped fine, a little pepper, and some roux; let boil ten minutes, then whisk in three eggs, and let come to the boil. Dish the cutlets on a napkin and garnish with parsley, and serve the sauce in a tureen.