(Canned Salmon, Or Any Remnants Of Cooked Fish)

If canned salmon be used, drain the oil from the can, remove the skin and bones and pick the fish fine with a silver fork; add a tablespoonful of lemon juice and a dash of paprika. Make a cup of white sauce, using two tablespoonfuls of butter and one fourth a cup of flour (double the usual quantity of flour); add the fish and a teaspoonful of chopped parsley. When the mixture is thoroughly cold, form into chops. Egg-and-bread-crumb them, adding a little chopped parsley to the crumbs. Put a piece of macaroni into the end of the chop, to represent the chop-bone, and fry in deep fat. Arrange a crouton of bread in the centre of a serving dish; upon this place a dish filled with sauce Tartare, and set the chops against and around the bread.