Salmon Turbot

Ingredients

• 1 pt. of milk
• % cup of butter
• 1 cup of flour
• Salt
• 2 well-beaten eggs
• a layer of rolled crackers
• moisten with milk
• 0.5 cup of butter in bits

Method

1. 1

   Heat 1 pt. of milk and 0.5 cup of butter, stir in 1 cup of flour which has been mixed smooth in a little water.

2. 2

   Salt and let cook until stiff, stirring to prevent burning.

3. 3

   When cold, stir in 2 well-beaten eggs.

4. 4

   Fill a baking-dish with a layer of the same, and salmon, alternately.

5. 5

   Sprinkle a layer of rolled crackers on top, moisten with milk and put 0.5 cup of butter in bits over all.

6. 6

   Bake for 20 minutes, and serve hot.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 170. The excerpt below is the record exactly as published.

a layer of rolled cracker crumbs, then 1 of shredded salmon, butter, salt, and pepper; repeat until dish is nearly filled. Take a tablespoon each of butter and flour, beaten well together,, and stir in it a cup of boiling milk; when thoroughly cooked, stir in a beaten egg; pour this over dish, and bake. — Mrs. E. D. Kelley, Winnetka, 111. SALMON SOUFFLE.— Make a white sauce of 1 pt. of milk, 2 tablespoons each of flour and butter, 1 teaspoon salt, a little pepper, and a few drops onion juice, cook, then add 1 cup stale bread crumbs, 1 can salmon, picked free from bones, and rubbed smooth with a silver fork, and beaten yolks of 3 eggs; beat all, then fold in whites, beaten very stiflF; turn into "buttered dish, and bake in pan over water in oven for 25 minutes. — ^Mrs. E. Dittrich, 701 Wells' St., Chicago, 111. STEAMED SALMON.— 1 can salmon, chopped, 1 cup fine bread crumbs, 4 eggs, beaten in, 1 tabl^espoon chopped parsley, 1 tablespoon melted butter, salt, pepper, a touch of mace. Pour into buttered mould and steam 1 hr. — Mrs. E. Freeman, 3304 S. State St., Chicago, 111. 252 FISH SALMON TIMBOLE.— Mix together 2 eggs, 1 cup sweet milk, 1 cup cracker crumbs, 1 can salmon, salt, pepper and butter to suit the taste. Put into 8 or 10 cups, and steam for half an hr. Dressing. — 154 cups milk, when hot thicken with flour, and add butter, salt, and 1 tgg, or the yolks of 2, well beaten. — Mrs. Ella BosweU, 2628 S. State St., Chicago, 111. SALMON TURBOT.— Heat 1 pt. of milk and % cup of butter, stir in 1 cup of flour which has been mixed smooth in a little water. Salt and let cook until stiff, stirring to prevent burning. When cold, stir in 2 well-beaten eggs. Fill a baking-dish with a layer of the same, and salmon, alternately. Sprinkle a layer of rolled crack- ers on top, moisten with milk and put }i cup of butter in bits o

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