Salmon Puffs

Ingredients

• 2 cups cooked salmon, fresh or canned
• >< cup soft bread-crums
• 1 tablespoon lemon-juice
• Salt and pepper
• 3 eggs

Method

1. 1

   Remove the skin and bones from the salmon, chop the meat fine, and add salt, white pepper or paprika, soft bread-crums, lemon-juice or vinegar, and well beaten eggs.

2. 2

   Mix thoroughly, and pack in six or eight oiled cups, filling the cups even full.

3. 3

   Set the cups at once in a pan containing hot water that comes to about an inch below their tops, and bake for one-half hour.

4. 4

   If the oven is very hot, lay a sheet of thick paper over the cups.

5. 5

   Turn out upon a hot platter, thrust a sprig of parsley or celery, or a clove, into the center of each puff, and pour about them any good fish sauce.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 16. The excerpt below is the record exactly as published.

tablespoon lemon-juice fat I slice onion 1 cup fine bread-crums Salt and pepper Fillet and cut the fish into pieces about four inches long by three wide. Oil a baking or gratin dish and lay the fillets in it. Sprinkle salt and pepper over them and set in a cool place till needed. Rub together flour and fat; add onion, bay-leaf, chicken stock, and salt and pepper as needed. Simmer gently twenty minutes and then add lemon-juice, strain the sauce and pour it over the fish. Season lightly with salt and pepper, sprinkle bread-crums over the sauce and fish. Bake twenty minutes in a hot oven and serve at once in the same dish. SALMON PUFFS 2 cups cooked salmon, fresh or >< cup soft bread-crums canned i tablespoon lemon-juice Salt and pepper 3 eggs

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