Scalloped Salmon, Plain cr au Vin

Ingredients

• cold cooked salmon
• finely minced bread and cracker meal in equal quantities
• Butter a baking pan
• soup stock
• milk
• white wine
• pepper
• salt

Method

1. 1

   Take cold cooked salmon and pick it into pieces without bones.

2. 2

   Mix bread and cracker meal.

3. 3

   Butter a baking pan, cover the bottom with crumbs, place fish on top, and add more crumbs.

4. 4

   Moisten with soup stock and milk or white wine, season, and bake brown.

5. 5

   Cut into squares and serve with frizzed potatoes.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 234. The excerpt below is the record exactly as published.

Scalloped Salmon, Plain cr au Vin. Take cold cooked salmon which may have been left from a previous day and some other fish or canned salmon to make enough, and pick it into pieces of even size without bones. Mix finely minced bread and cracker meal in equal quanti- ties. Butter a baking pan, cover the bottom with the crumbs, place fish enough to cover that, and plenty of crumbs again on top. Take soup stock and milk if to be in plain style, or soup stock and white wine if that way, enough to thoroughly moisten, season with pepper and salt

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