Salmon Coquilles

Ingredients

• three-quarters of a pound of cold salmon
• an ounce of butter
• three-quarters of an ounce of flour
• half a pint of milk
• half a gill of cream
• a small blade of mace
• a piece of carrot
• some freshly made bread crumbs
• a few tiny bits of butter

Method

1. 1

   Melt butter, stir in flour, and cook without browning.

2. 2

   Gradually add milk and cream, mace, and carrot.

3. 3

   Boil and cook for 15 minutes, then strain.

4. 4

   Butter scallop shells, layer with sauce and salmon, top with more sauce and bread crumbs, and bake in a paper-bag for 15 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 14. The excerpt below is the record exactly as published.

Salmon Coquilles. Not only salmon, but almost any kind of cold fish, can be used up in this way, either as a luncheon or supper dish. Free the remains of cold salmon, say three-quarters of a pound, free from skin and bones, and divide into small flakes. Melt an ounce of butter, stir in three-quarters of an ounce of flour and cook a little without browning ; then add gradually half a pint of milk and half a gill of cream, a small blade of mace and a piece of carrot. Boil up, and cook for at least 15 minutes, then strain. Butter a number of clean and dry scallop shells, put a table- spoonful of the prepared sauce in1 each; upon this put a layer of flakes of salmon, season with salt and pepper, and fill the shells with more sauce and salmon. Lastly, cover with a thin layer of sauce, sprinkle over some freshly made bread crumbs, and a few tiny bits of butter

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