Salmon Cream

Ingredients

• 1 can salmon
• a little more than }4 pt. of milk
• add salt
• add pepper
• thickened with corn starch
• Put bread crumbs in the bottom of a dish

Method

1. 1

   Remove skin and bones from salmon, mince fine.

2. 2

   For sauce, thicken milk with corn starch, add salt and pepper.

3. 3

   Layer bread crumbs, salmon, and sauce in a dish and bake.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 168. The excerpt below is the record exactly as published.

SALMON CREAM.— Remove the skin, bone ^nd fluid of 1 can salmon. Mince fine. For sauce, take a little more than }4 pt. of milk, thickened with corn starch, add salt and pepper. Put bread crumbs in the bottom of a dish, add fish and sauce, put bread crumbs on top. Bake. — Mrs. E. D. Kelley, Winnetka, 111. CREAMED SALMON.— Pick 1 can of salmon to pieces. Put }4 a cup of milk in a double boiler, and add pinch of salt, 2 tea- spoons corn starch, creamed with 1 tablespoon butter. Add salmon, stir lightly with fork till heated through. Put on dish sprinkled with bread crumbs and butter. Brown in oven 10 minutes. — Mrs. Geo. Carey, 235 E. 35th St., Chicago, 111. SALMON CROQUETTES.— Remove bones and skin of 1 can salmon. Mince with fork, add juice of 1 lemon, pinch of cayenne pepper, salt to taste, yolk of 1 egg. Cook 1 tablespoon of butter and 1 of flour until smooth; then add 1 cup of milk, cook until it thickens, add this to salmon, and thicken with bread crumbs till 250 FISH you can mould into croquettes. Moisten with white of an egg or milk, roll in bread crumbs and fry in deep fat. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SALMON CUSTARD.— Mix together 1 can salmon, 2 eggs, 1 cup milk, small lump of butter, salt and pepper to taste. Bake for 20 minutes or ^ an hr., till brown.— Mrs. J. E. Catlin, 2717 S. Wa- bash Ave., Chicago, 111. DEVILED SALMON.— This dish may be prepared from either canned or cold boiled salmon. Arrange fish in neat flakes, and pour over it the following dressing: Yolks of 3 eggs, boiled hard, 1 \h. salad oil or melted butter, rub with eggs to a smooth paste, add 2 teaspoons each of sugar and mustard, salt and cayenne to taste, add a little vinegar; arrange lettuce leaves around the plate, pour the dressing over the fish, and garnish with the whites of eggs, cut in rings. This is nice prepared with shredded cab- bage.—Mrs. A. C. Christian, 21 W. 37th St., Chicago, 111. SALMON FLUFF. — Mix together 1 can salmon, 6 soda bis- cuits, 2 eggs, 1 tablespoon butter, salt and pepper

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