Deviled Salmon

Ingredients

• Salmon, 1 1-pound can
• Butter, 1 tablespoon
• Flour, 1 tablespoon
• Cream, 1 cup
• Eggs, hard-boiled (yolks, only), 3
• Chopped parsley, 1 tablespoon
• Nutmeg, salt, cayenne

Method

1. 1

   Put the butter and flour in a pan, and when melted add the cream.

2. 2

   Stir until it is smooth and thick.

3. 3

   Add the yolks of the eggs mashed fine.

4. 4

   Season with salt and cayenne, and a little nutmeg, and add the fish and parsley.

5. 5

   Turn it out into a greased baking-pan, or into individual dishes, and bake until light brown.

6. 6

   Serve with cucumber sauce.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 13. The excerpt below is the record exactly as published.

Salmon, 1 1-pound can, Butter, 1 tablespoon. Flour, 2 tablespoons, Milk, hot, 1 pint. Eggs, whites only, ]K)iled and chopped, 3, Peanuts, chopped, 1 cup, Salt and Cayenne pepper. Melt the butter and flour together, and season with salt and cayenne ; then add the pint of hot milk. Cook until this is smooth and then add the salmon, which has been freed from bones and skin, and next add the chopped nuts and the chopped boiled whites of the eggs. This may be served on buttered toast, or in ramekins. DEVILED SALMON Salmon, 1 1 -pound can, Butter, 1 tablespoon, • Flour, 1 tablespoon, Cream, 1 cup, 41 nSH AROUND-THE-WORLJ> COOK BOOK Eggs, hard-boiled (yolks, only), 3, Chopped parsley, 1 tablespoon. Nutmeg, salt, cayenne

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