Escalloped Salmon

Ingredients

• 1 1/2 cup salmon
• 1/2 tsp paprika
• 3 tbsp sweet pickle cut fine
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1/4 cup milk
• 1/2 cup cracker crumbs
• 2 tbsp fresh bread crumbs
• 1 egg
• 1 tbsp melted butter

Method

1. 1

   Pick salmon apart, mix with pickles, lemon juice, cracker crumbs, egg, paprika, salt, and milk.

2. 2

   Place in a buttered dish, top with melted butter and fresh crumbs, and bake for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 22. The excerpt below is the record exactly as published.

2 cup cracker crumbs or salt and pepper bread crumbs Mix the ingredients and mold into oblong shape. Fry in a frying pan without much lard, turning twice to make them three sided. — Mrs. Cornelius Butler. Tuna Souffle 2 tbsp butter Y\ cup milk 3 tbsp flour 1 cup tuna y2 tsp salt 3 eggs Make a white sauce. Remove from fire and add to well beaten egg yolks. Mix in tuna. When cold fold in stiffly beaten whites. Bake in a buttered baking dish one half hour in a hot oven. Serve immediately. —Mrs. Earl Hunzickcr. Tuna Loaf 1 c. tuna (flaked) 1 tbsp parsley chopped V/2 c. cracker crumbs 2 tbsp pimento chopped fine 1 e.ug beaten ' ■ c. celery chopped 1 tsp salt (scant) 1 ' 2 c. milk 'j t^p paprika 2 tbsp melted butter Mix ingredients thoroughly and bake in buttered baking dish for about 30 minute-. — Mrs. John />. T re I crier. -53- Luncheon Dishes Thursday Club Delicacies Boston Fish Cakes 1 can B & M fish flakes 1 egg or 1 cup cooked fish salt and pepper to taste 2 scant cups mashed potatoes Mix fish, potatoes and egg quite thoroughly, shape into patties and fry a golden brown. Use quite a little fat for fry- ing. These can be made up in the morning and put in the ice box till used. — Mrs. Lloyd A. Kenncll. Escalloped Crab Make white sauce : 1 tbsp butter 1 large can of crab 1 tbsp of flour 8 boiled eggs, ground 1 cup milk- Add to sauce 1 tbsp of catsup, Worcestershire sauce to flavor, alternate — eggs with the crab in baking dish, then pour sauce over the mixture, cover with crumbs and bake. —Mrs. L. S. Eckles. Stuffed Baked Fish 1 cup bread crumbs pepper Yi tbsp butter )/\ cup hot water ! 8 tsp thyme 1 egg Y\ tsp salt 1 tbsp chopped parsley Clean fish but do not cut open. Sprinkle with salt. Mix all ingredients and place loosely in the fish. If fish has been cut open, sew it up. Lay fish in greased pan and bake 20 min- utes to the pound. Serve with or without sauce. —Mrs. E. J. Shackelford. Jellied Salmon With Cucumber Sauce 1 can salmon V/i bsp melted butter y2 tbsp sugar -;4 cup thin cream or milk 1 tsp salt *4 cup vinegar Vi tbsp flour }i tbsp gelatin 1 tsp mustard 2 tbsp cold water yolks of 2 hard boiled eggs^ Drain fish well and wash in collander, mix well with vin- egar, add gelatin dissolved in water last, put in mold until st.ff. Slice and serve with cucumber sauce. — Mrs. James M. Ta\lor. Thursday Club Delicacies Luncheon Dishes Cucumber Sauce Beat >S cup of heavy cream stiff, add a dash of salt and paprika, add gradually 2 tbsp of vinegar and one medium sized cucumber, peeled and chopped fine, with enough onion juice to flavor. — Mrs. James M. Taylor. Escalloped Salmon lyi cup salmon % tsp paprika 3tbsp sweet pickle cut fine ■ J/2 tsp salt 1 tbsp lemon juice /4 cup milk y2 cup cracker crumbs 2 tbsp fresh bread crumbs 1 egg 1 tbsp melted butter

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