Chafed Salmon

Name: Chafed Salmon
Ingredients: two tablespoonsful of butter; a tablespoon of flour; a wineglass of water; the juice of a whole lemon; a small onion cut in rings; the yolks of two eggs, hard-boiled and mashed up; a thick slice of previously boiled cold salmon

From The cult of the chafing dish, 1904

Tinned salmon can be used as an alternative.

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 17. The excerpt below is the record exactly as published.

Chafed Salmon. This is as good a way as any of treating the salmon in the Chafing Dish: Put two tablespoonsful of butter in the pan and when it is melting stir in gradually a tablespoon of flour, and keep on stirring till it is smooth ; add a wineglass of water, the juice of a whole lemon, a small onion cut in rings, and the yolks of two eggs, hard- boiled and mashed up. When all these ingredients are well mixed, put in a thick slice of previously boiled cold salmon

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