Salmon Puffs

Ingredients

• one large can of salmon
• a tablespoon of melted butter
• half a cup of bread crumbs
• salt
• pepper
• a dessertspoon lemon juice
• two well-beaten eggs

Method

1. 1

   Remove the skin and bones from the salmon, pick the fish fine and add to it a tablespoon of melted butter and half a cup of bread crumbs; salt and pepper, also a dessertspoon lemon juice and two well-beaten eggs; mix well and put in cups; set the cups at once in a pan of hot water, the water coming to within an inch or so of the top of the cups.

2. 2

   Bake for half an hour in a hot oven; turn out and cover with egg sauce.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 126. The excerpt below is the record exactly as published.

Salmon Puffs Remove the skin and bones from one large can of salmon, pick the fish fine and add to it a tablespoon of melted butter and half a cup of bread crumbs; salt and pepper, also a dessertspoon lemon juice and two well-beaten eggs

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