Method of Preparation

Hard boil 4 eggs—shell and place in cold water—flake salmon free from skin and bones—chop (not too finely)—beat the 2 eggs—grind peppercorns finely—grate fresh nutmeg—measure butter, flour, fish stock—chop parsley—slice lemon into 4 wedges.

Method of Cookery

1. Melt butter, stir in flour. Cook over low heat for 2 minutes, add stock, and stir until it thickens.
2. Still stirring, add chopped salmon, mix thoroughly with half the beaten egg; season with salt, ground peppercorns, and grated nutmeg. When hot pour onto plate, flatten, and cool.
3. Divide into 4 even portions, flatten again, and wrap around eggs. Brush with beaten egg, roll in breadcrumbs. Shallow fry in clarified butter for 8 minutes or deep fry for 4 minutes.
4. Drain, cut in halves, place in lettuce nests. Place a sprig of parsley in the center of each yolk.