Canned Salmon Souffle

Ingredients

• 1 CAN SALMON
• 2 TABLESPOONS BUTTER OR MARGARINE
• 2 TABLESPOONS FLOUR
• 2 cups milk (evaporated milk thinned)
• salt and pepper
• 3-6 soda crackers, rolled
• extra butter

Method

1. 1

   Drain and shred salmon, removing any skin and bones.

2. 2

   Melt butter, add flour, stir smooth and add milk.

3. 3

   Stir and cook until thick; season, and let cool several hours, until so thick it can be cut with a knife.

4. 4

   Mix with shredded salmon, beating thoroughly with a fork.

5. 5

   Sprinkle with cracker crumbs, dot with butter, and bake in moderate oven until brown, about 30 minutes.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 24. The excerpt below is the record exactly as published.

CANNED SALMON SOUFFLE This is not technically a souffle, but it is quite as good. 1 CAN SALMON 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS FLOUR 2 cups milk (evaporated milk thinned) salt and pepper 3-6 soda crackers, rolled extra butter

Cook this with the app: pantry check, scaling, and the assistant.