Salmon A La Mornay

Ingredients

• 4 cooked potatoes
• 1 cup medium white sauce
• 1/2 cup Swiss cheese
• 2 cups boiled salmon or 1 can salmon
• 1 egg-yolk
• Buttered crums

Method

1. 1

   Mash the potatoes and line a greased baking-dish with them.

2. 2

   Add the cheese and egg-yolk to the white sauce and pour half of it over the potatoes.

3. 3

   Add the fish and cover it with the remaining sauce and buttered bread-crums.

4. 4

   Bake in the oven for twenty minutes.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 91. The excerpt below is the record exactly as published.

egg-yolks Cook the watercress until almost done, then add potatoes and cook until they are soft. Press through a sieve and add the puree to the water in which it was cooked. Brown the bread slightly in one tablespoon of the butter, and cut into small cubes. Add the minced egg-yolks and the remaining tablespoon of butter to the soup, season to taste, add the cubes of bread and serve hot. CODFISH A LA BENEDICTINE I pound fresh codfish Butter 4 medium-sized sweet potatoes Juice of i lemon Salt I cup cream or milk Pepper Bread-crums Boil the codfish, drain it and keep it warm. Pare the sweet potatoes, cook them in salted water or steam them and let them dry, then mash and add a pinch of pepper, about two tablespoons of butter or butter substitute, the juice of half a lemon, and one cup of cream or milk. Skin the fish and remove the bones. Pound it rather fine; add a tablespoon of butter and the juice of half a lemon. Mix the hot mashed potatoes with this. Add more milk or cream, so as to make a rough dough. Grease a baking-dish, and put the dough into it. Cover the top with bread-crums and melted butter. Put small dots of butter here and there on the top and bake in the oven for twenty minutes. Serve in the dish in which it was cooked. 210 NEW DELINEATOR RECIPES 211 CODFISH, BRANDADE STYLE I pound salt codfish i cup milk 1 diced potato Salt and pepper 2 tablespoons olive-oil 3 tablespoons lemon-juice Soak the codfish overnight, then put it in a saucepan of cold water, add the potato and cook on a quick fire. When it is on the point of boiling, remove it to the edge of the stove and cook on a slow fire, stirring constantly with a wooden spoon. Add the oil, drop by drop, and the milk. When it thickens it has been cooked long enough. Add the salt, pepper and lemon-juice, and serve hot. CRABS WITH RICE 15 small crabs 2 small carrots 1 cup rice i tablespoon butter 2 or 3 small onions Salt and pepper Clean the crabs. Cut off and crush the legs, and cook in boiling salted water for about an hour. Strain the juice and pour it over the rice. Let stand for about half an hour and then cook until rice is tender. Cook the chopped onion and carrots in the butter until slightly browned and then add the crab-meat. Season with salt and pepper, add the rice and cook together for several min- utes. Serve hot. This is an old provincial recipe and has a particularly delicious taste that makes it a favorite. FISH LOAF 2 cups cooked fish or i can fish 2 eggs I teaspoon salt i cup thick white sauce Drain the fish and tear into small bits. Add the salt, the beaten egg-yolks, the white sauce, and the beaten egg-whites. Pour into a greased baking-dish and bake for twenty or thirty minutes. SALMON A LA MORNAY 4 cooked potatoes i cup medium white sauce Yz cup Swiss cheese 2 cups boiled salmon or i can I egg-yolk salmon Buttered crums

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