Serve with any preferred sauce.
SALMON ON TOAST
Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter
Sauce, seasoning with salt and red pepper. Take from the fire and
add one egg beaten light with three tablespoonfuls of cream. Pour
over slices of fried bread, sprinkle with minced parsley, and serve.
SALMON TIMBALES
Flake a pound of cooked salmon and rub to a paste. Season with salt,
pepper, and grated onion, add a tablespoonful of chopped almonds and
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the unbeaten whites of three eggs. Mix thoroughly and stir in one
cupful of cream whipped solid. Put into small buttered moulds, set
into boiling water, and bake for twenty minutes. Turn out and serve
with Hollandaise Sauce.
SALMON TURBOT--I
Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of milk and cook until thick, stirring constantly.
Take from the fire, add two eggs, well beaten, a teaspoonful of
minced parsley and the juice of half a lemon. Put into a baking-pan
alternate layers of the sauce and cold flaked salmon, cover with
crumbs, dot with butter, and brown in the oven.
SALMON TURBOT--II
Cook together one tablespoonful each of butter and flour, add two
cupfuls of milk and cook until thick, stirring constantly.
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