Frenchdinnerpescatariannut-freeegg-freesoy-free

Salmon Bisque

Name: Salmon Bisque
Yield: 4 servings
Cuisine: French
Ingredients: one-half can of salmon; one quart of scalded milk; one and a half teaspoonfuls of salt; a little pepper; four tablespoonfuls of flour; two of butter

From Kirmess cook book, 1907

Serves 4

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Kirmess cook book (1907), page 20. The excerpt below is the record exactly as published.

SALMON BISQUE. Mrs. Charles C. Thomas. Drain the oil from one-half can of salmon, remove the bones and skin and rub through a sieve. Add gradually one quart of scalded milk, one and a half teaspoonfuls of salt, a little pepper, four tablespoon- fuls of flour, and two of butter

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