Put into a saucepan one tablespoonful of butter, and when it froths add two tablespoonfuls of flour. Stir until the mixture leaves the sides of the pan. Add two cupfuls of cold water and stir constantly until the sauce is thick. Season with salt and paprika, add a tablespoonful of capers and a tablespoonful of the vinegar from the caper bottle. Pour over the salmon while hot and set away to cool. Serve very cold.
SALMON CROQUETTES
Mix a cupful of canned salmon with an equal quantity of cold, mashed potatoes. Bind with beaten egg or a very thick cream sauce. Shape into croquettes, dip in egg and crumbs and fry in a wire basket in deep fat.
CODFISH BALLS
Two cupfuls of freshened and shredded fish. Two cupfuls of raw, sliced potato, one tablespoonful of butter, half a cupful of milk, two eggs, and a sprinkle of white pepper. Put the potatoes into a pan, spread the fish on top, cover with cold water and boil until the potatoes are done. Drain, mash together, then add the butter, pepper, milk, and beaten egg. Beat until very light. Shape into small flat cakes, dredge in flour and fry brown in deep fat. Serve with a poached egg on each one.
