Escalloped Salmon

Ingredients

• Pick a pound of canned salmon
• Put a pint of milk on to boil
• adding a sprig of parsley
• a blade of mace
• a teaspoon of minced onion
• put into a frying pan a level tablespoon of butter
• and two tablespoons of flour
• add the well beaten yolks of two eggs

Method

1. 1

   When bubbly add hot milk from which onion and spice have been removed.

2. 2

   Let this boil up once, add the well beaten yolks of two eggs and season with salt and pepper.

3. 3

   Put a layer of this sauce on the bottom of a ramekin, then a layer of the salmon and more sauce.

4. 4

   Sprinkle with buttered crumbs and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 20. The excerpt below is the record exactly as published.

Escalloped Salmon Pick a pound of canned salmon to pieces, removing all skin and bone. Put a pint of milk on to boil, adding a sprig of parsley, a blade of mace and a teaspoon of minced onion. Meantime put into a frying pan a level tablespoon of butter and two tablespoons of flour. When “bubbly” add hot milk from which onion and spice have been removed. Let this boil up once, add the well beaten yolks of two eggs

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