Salmon Croquettes

Ingredients

• half of a pound cooked salmon
• quarter of a pound cooked rice
• one tea-spoonful of chopped onion
• one tea-spoonful of chopped parsley
• half an ounce butter
• one egg
• salt
• pepper
• about three table-spoonfuls of clarified butter

Method

1. 1

   Chop salmon finely and mix with rice, onion, parsley, and seasonings.

2. 2

   Shape into cutlets, coat with egg and bread crumbs, and place in a greased paper-bag.

3. 3

   Pour over clarified butter and cook in a hot oven for about 20 minutes.

Nutrition per serving

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 Croquettes. Half of a pound cooked salmon, quarter of a pound cooked rice, one tea-spoonful each of chopped onion or shallot and 40 THE PAPER-BAG COOKERY MANUAL. chopped parsley, half an ounce butter, a little milk or fish stock, one egg, bread crumbs, salt and pepper. Free the fish from skin and bone and chop it finely. Mix the fish with the cooked rice, and season it with salt and pepper. Mix the onion or shallot with a little oiled butter, and add it with the parsley to the fish and rice, then moisten with a little stock or milk ; heat it up. Spread this mixture evenly on a plate to cool, then make up into neat cutlet shapes. Brush them over with beaten egg mixed with a little milk, cover them well with bread crumbs, reshape, and place them carefully into a wrell greased “ Express ” paper-bag. Pour over about three table- spoonfuls of clarified butte

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