Salmon Cutlets

Ingredients

• One small can salmon
• Season to taste, salt
• pepper
• dash lemon juice
• a tablespoonful finely chopped parsley
• 2 tablespoons of flour
• 1 tablespoon butter
• 1/2 cup milk
• dip in beaten egg
• roll in bread crumbs

Method

1. 1

   Mince salmon fine with a fork.

2. 2

   Make a thick white sauce of flour and butter, blend together until smooth over fire.

3. 3

   Add milk slowly, cooking until very thick.

4. 4

   Add salmon, let cool, then form in cutlet shape, dip in beaten egg, roll in bread crumbs.

5. 5

   Fry in deep hot Wesson Oil until golden brown.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 49. The excerpt below is the record exactly as published.

SALMON CUTLETS: One small can salmon, free from skin and bones, and mince fine with a fork. Season to taste, salt, pepper, dash lemon juice and a tablespoonful finely chopped parsley. Make a thick white sauce of 2 tablespoons of flour, 1 tablespoon butter, blend together until smooth over fire Add slowly, stirring, % cup milk, cooking until very thick. Add salmon, let cool, then form in cutlet or chop shape, dip in beaten egg, roll in bread crumbs

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