Scalloped Salmon

Ingredients

• any other kind of boiled cold fish
• a layer of white sauce
• fresh bread-crumbs
• grated cheese
• tiny bits of butter

Method

1. 1

   Remove skin and bone from fish, flake it.

2. 2

   Layer in scallop shells with white sauce, season, and top with bread-crumbs and butter.

3. 3

   Bake in a sharp oven for about twenty minutes.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.

Scalloped Salmon. (Coquilles de Saumon.) Not only salmon, but any other kind of boiled cold fish is very nice scalloped. Remove the skin and bone from the fish and flake it. Have ready the required number of scallop shells, butter them well, put in a layer of white sauce (bechamel or melted butter), upon this put the flaked fish, and continue thus till each shell is filled. Season each layer with salt and pepper. Smooth over the surface with sauce. Sprinkle with fresh bread-crumbs or Panurette mixed with grated cheese, and put a few tiny bits of butter

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