Salmon a la Creme

Ingredients

• 1 oz. butter
• i pint milk or cream
• ^ teaspoonful salt
• A few drops of lemon juice
• 1 lb. cold salmon or 1 tin
• 1 oz. flour
• ^ pint fish stock
• ^ teaspoonful pepper

Method

1. 1

   Put the butter into a saucepan, and when dissolved add the flour; stir until smooth, then add stock.

2. 2

   Boil 3 minutes, and add milk and seasoning; put into this sauce the salmon in as large pieces as possible (if tinned salmon is used, take care to strain it from the oil); allow this to heat through, but not to boil; lift out the salmon carefully, add to sauce lemon juice, and strain over the salmon; garnish with parsley or fennel.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 26. The excerpt below is the record exactly as published.

SALMON A LA CREME. 1 oz. butter i pint milk or cream ^ teaspoonful salt A few drops of lemon juice 1 lb. cold salmon or 1 tin 1 oz. flour ^ pint fish stock ^ teaspoonful pepper

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