Creamed Salmon

Ingredients

• two tablespoons butter
• two tablespoons flour
• one-half teaspoon salt
• a few grains cayenne
• three-fourths cup milk
• one cup canned salmon
• yolks of two eggs
• a slight grating of nutmeg

Method

1. 1

   Melt butter, add flour mixed with salt and cayenne.

2. 2

   Gradually pour in milk, then add salmon.

3. 3

   Just before serving, add egg yolks and nutmeg.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.

two tablespoons flour, and pour on gradually one- third cup milk and one-third cup clam broth. Add crab meat and the soft part of eighteen clams to sauce. When thoroughly heated, sea- son with salt and paprika. Just before serving add one tablespoon brandy and the yolk of one egg, slightly beaten. Stewed Scallops Clean and cut in halves one pint scallops. Cook in chafing dish until liquor flows freely. Avoid cooking too long, for by so doing scal- lops become tough. Strain liquor, add two 64 Some Other Shell-Fish cups milk, and, as soon as heated, scallops. Season with two tablespoons butter, salt and pepper. Serve with small crackers. Devilled Scallops Clean one pint scallops, heat to boiling point, drain, and reserve liquor. Melt three table- spoons butter, add two tablespoons flour, mixed with one-half teaspoon salt, one-fourth teaspoon mustard, and a few grains cayenne. Pour on gradually the reserved liquor. When sauce begins to thicken, add the scallops. Serve with brown bread sandwiches. Fried Scallops Cook one pint selected scallops in blazer, until liquor flows freely from them. Drain, and dry on a towel. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and fry in a small quantity of hot fat, being careful to do but few at a time. Serve with mayonnaise dressing or sauce Tartare. Shrimps with Curried Rice Cook three tablespoons butter with one-half tablespoon finely chopped onion, until yellow; then add one and one-half tablespoons corn- starch mixed with two teaspoons curry powder, 65 Chafing Dish Possibilities one teaspoon salt, and one-eighth teaspoon pa- prika. Pour on gradually two cups milk, then add one and one-half cups shrimps, broken in pieces, and one cup warm, boiled rice. Shrimp Wiggle Melt four tablespoons butter, and add three tablespoons flour mixed with one-half teaspoon salt and one-eighth teaspoon pepper. Pour on gradually one and^ one-half cups milk. As soon as sauce thickens, add one cup shrimps, broken in pieces, and one cup canned peas, drained from their liquor and thoroughly rinsed. Creamed Shrimps with Mushrooms Melt three tablespoons butter, and add three tablespoons flour mixed with one-half teaspoon salt and a few grains paprika. Pour on gradu- ally one and one-half cups milk. As soon as mixture thickens, add one cup shrimps, broken in pieces, and one-half cup canned mushrooms cut in quarters. Shrimps a la Bechamel Cook three tablespoons butter with one-half tablespoon finely chopped onion, five minutes, add three tablespoons flour, and pour on grad- 66 Some Other Shell-Fish ually three-fourths cup each highly seasoned chicken stock and milk. Add one and one-half cups shrimps, broken in pieces, and when thor- oughly heated the yolks of two eggs, slightly beaten. Cook two tablespoons butter with one-half shallot, finely chopped, five minutes. Cream two tablespoons butter, add four tablespoons flour and the yolks of three hard-boiled eggs rubbed to a paste. Add to melted butter, and when well mixed pour on gradually two cups milk. Add one can shrimps, broken in pieces, one-half teaspoon salt, one-fourth teaspoon mustard, and one-eighth teaspoon pepper. Serve with puff paste points or Graham toast. Fry one small onion in three tablespoons butter, until yellow; add three tablespoons flour and stir until mixture is smooth. Pour on gradually one and one-half cups stewed and strained tomatoes, and add one can shrimps, rinsed, drained, cleaned, and broken in pieces. Season with one-half teaspoon salt and one- eighth teaspoon paprika. Serve as soon as shrimps are heated. Devilled Shrimps Tomato Sauce, X~ 67 FISH RECHAUFFES 69 This dish of meat is too good for a,7iy but anglers or very honest men Walton 70 VIII FISH RECHAUFFES Creamed Salmon MELT two tablespoons butter, add two table- spoons flour mixed with one-half teaspoon salt, and a few grains cayenne. Pour on gradually three-fourths cup milk. Add one cup canned salmon, drained and flaked. Just before serv- ing add yolks of two eggs, slightly beaten, and a slight grating of nutmeg

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