Pound to a pulp with a little water, half a pound of raw salmon, and add the well-beaten whites of two eggs.
Cook together one tablespoonful each of butter and flour, add a cupful of milk, and cook until thick, stirring constantly.
Season with salt, red and white pepper, grated onion, and mushroom essence.
Take from the fire, and add the yolks of three eggs beaten smooth with two tablespoonfuls of cream.
Cool the sauce, and when cold mix it with the fish.
Fold in carefully one cupful of whipped cream and fill a buttered mould with the fish.
Put the mould in a pan of hot water and bake in a moderate oven for half an hour.
For the sauce, cook together for ten minutes a tablespoonful each of butter and flour, a teaspoonful each of chopped onion, salt, and sugar, and half a can of tomatoes.
Rub through a sieve, and add the yolks of four eggs beaten smooth with a tablespoonful of cream and a grating of nutmeg.
Take from the fire and add two tablespoonfuls of butter in small bits.
Return to the fire, and add a little lemon-juice or tarragon vinegar.