This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Juice of half a lemon
A little cayenne
1 cup of cream
1 tablespoonful of butter
3 tablespoonfuls of flour
Chop the salmon fine and add to it the salt, parsley, lemon juice and cayenne. Mix thoroughly. Put the cream on to boil. Rub the butter and flour together until smooth and then stir them into the boiling cream. Stir and cook two minutes; season it lightly. Now stir this into the salmon; mix well and turn out on a dish to cool. When cool, form into cork-shaped croquettes; roll first in beaten egg, then bread crumbs and fry in boiling fat. Serve on a napkin, garnish with parsley.
2 shad roes 1/2 pint of cream
Yolks of two eggs 1/4 of a grated nutmeg
1 teaspoonful of lemon juice 1 large tablespoonful of butter 2 large tablespoonfuls of flour 1 tablespoonful of chopped parsley
Salt, cayenne and black peppe
Wash the shad roes, put them in a saucepan of boiling water, add a teaspoonful of salt, cover and simmer slowly fifteen minutes. Then take them out, remove the skin and mash them. Put the cream on to boil. Rub the butter and flour together, add them to the boiling cream and stir until it is very thick; add the yolks, take from the fire and add all the other ingredients, mix well and turn out on a dish to cool. When cold form into croquettes, either pyramids or rolls, dip first in beaten egg and then in bread crumbs and fry in boiling oil or fat. Serve with sauce Hollandaise.