Salmon Turbot

Ingredients

• 1 can salmon
• 4 tablespoons melted butter
• 1 cup bread crumbs
• 4 eggs, well beaten
• cup cream or milk
• 1 tablespoon flour

Method

1. 1

   Stir all together, turn into greased pan and steam 1 hour.

2. 2

   For sauce, put cream or milk on to boil and when boiling thicken with flour, wet with oil that is turned from the fish when can is opened, add melted butter and yolk of 1 egg; stir all together and put in the boiling milk.

3. 3

   Then turn loaf on a platter and pour sauce over it.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 13. The excerpt below is the record exactly as published.

SALMON TURBOT. Miss Carrie Wolf. 1 can salmon. 4 tablespoons melted butter. 1 cup bread crumbs. 'Salt and pepper to taste. 4 eggs, well beaten. Stir all together, turn into greased pan and steam i hour. 4 tablespoons milk is a good addition. Sauce — cup cream or milk, put on to boil and when boiling thicken with i tablespoon flour, wet with oil that IS turned 40 THE EDWARDSVILLE COOK BOOK. from the fish when can is opened, i tablespoon melted butter, yolk of 1 egg; .stir all together and put in the boiling milk. Then turn loaf on a platter and pour sauce over it. GREEN PEPPERS STUEEED WPm SHRIMPS (Indian Style.) Mrs. J. T. Keller, St. Louis. 8 green peppers. 1 tablespoon curry powder. 2 cups boiled rice. 2 tablespoons butter. 16 shrimps, peeled and broken cup chicken broth, into small bits. 1 onion Plunge the peppers into hot fat ; let stand a moment or two. then remove and with a cloth rub off skin ; cut around the pep^ pers a little way from stems and take out the pieces with stems attached. Remove partitions and seeds, chop onion and pep- per trimmings fine, discarding stems ; let these cook with the curry powder and butter until well softened, but not browned. Add rice, shrimps and broth ; mix thoroughly and use to fill the peppers, adding salt if needed ; set peppers on rounds of toast in buttered gratin dish and let cook lo or 15 minutes or until very hot. SALMON CROQUETTES Miss Alice Fangenroth. 1 pound salmon. fine. 2 eggs, beaten light. cup cracker crumbs. 2 potatoes, boiled and mashed Salt and pepper to taste. Roll in balls and fry like doughnuts. Good, very good. SALMON LOAF. Mrs. E. Safford. iSalt and pepper to taste. A little each of minced parsley, cayenne and lemon juice. 1 can salmon. 3 eggs. y^ cup bread crumbs. 1/4 cup melted butter. FISH. 41 Flake the salmon, add beaten yolks of eggs and other ingre- dients and lastly the whites of eggs beaten stiff. Bake in hot oven 3/2 hour; serve with drawn butter sauce to which add 2 hard boiled eggs. SALMON PUDDING. Mrs. O. T. Dunlap. 1 can salmon. 2 eggs, beaten. V2 teaspoon salt. 1 cup hot milk. V2 teaspoon pepper. 1 tablespoon butter. 1 cup bread crumbs. Remove all skin and bones from the fish. Rub it fine with potato masher ; melt the butter in the milk ; add seasoning and bread crumbs ; mix with the fish, stir in eggs ; steam i hour in buttered mold. Serve with a cream sauce to which a little chopped parsley and red pepper have been added. SALMON LOAF. Miss Katherine Pogue. 1 can salmon. 4 eggs, beaten very light. Salt and pepper to taste. 4 tablespoons melted butter. Stir all together, turn into a greased pan, and steam i hour. Sauce — 1 cup cream (or milk). 1 tablespoon flour

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