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Salmon Toulette

Name: Salmon Toulette
Yield: 4 servings
Ingredients: One and one-half cups picked salmon; four hard boiled eggs; three tablespoons of butter; three tablespoons of flour; one and one-half cups milk; Season with salt and paprika; Spread over with buttered bread crumbs

From Delta Gamma cook book, 1922

Serves 4

Shrimp, halibut, or codfish may be used in place of salmon.

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Delta Gamma cook book (1922), page 40. The excerpt below is the record exactly as published.

Salmon Toulette 97 One and one-half cups picked salmon. Add chopped white and yolk of four hard boiled eggs. Put in a saucepan three tablespoons each of butter, flour, and when melted add one and one-half cups milk (or milk and cream). Season with salt and paprika. Stir in fish and eggs and put in scallop shells. Spread over with buttered bread crumbs

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