Drain a one-pound can of salmon, remove the bones and skin and mince it fine; add to it a level teaspoonful of salt, three shakes of cayenne, one tablespoonful of lemon juice, and one tablespoonful of finely chopped parsley. Place in a double boiler one-half pint of milk; rub together two level tablespoonfuls of butter and three level tablespoonfuls of flour; stir these into the milk when it reaches boiling point, and continue stirring until it thickens. Pour this mixture over the salmon and stir until well mixed. Now add the well-beaten yolks of three eggs, and last of all, the three whites beaten to a stiff froth. Put into individual molds and bake in a moderate oven for ten minutes.