Salmon Rissoles

Ingredients

• some cold cooked salmon
• 1 oz. of butter
• 1 oz. of flour
• 1 gill of milk or fish stock
• egg
• bread¬ crumbs

Method

1. 1

   Pound the salmon with paprika and salt.

2. 2

   Make a panada with butter, flour, and milk or fish stock.

3. 3

   Add salmon, seasoning, egg, and breadcrumbs.

4. 4

   Form into balls, flour hands, and fry in boiling fat until golden-brown.

5. 5

   Serve garnished with fried parsley.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 31. The excerpt below is the record exactly as published.

Salmon Rissoles.— Take some cold cooked salmon, and pound in a mortar, adding a little Paprika or cayenne, and salt to taste. Make a panada with it : 1 oz. of butter, 1 oz. of flour, and 1 gill of milk or fish stock; add the salmon and seasoning, egg and bread¬ crumbs

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