Cool, shape into croquettes, dip in egg and
crumbs, and fry in deep fat. Serve with Tartar Sauce.
SALMON CUTLETS
Cook together one tablespoonful of butter and three of flour. Add
one cupful of cream and cook until thick, stirring constantly. Add
a can of salmon, chopped, the juice of half a lemon, a tablespoonful
of minced parsley, and salt and red pepper to season. Mix thoroughly,
and cool. Shape into cutlets, dip in egg and crumbs and fry in
deep fat.
SALMON CHOPS
Prepare according to directions given for Salmon Croquettes, shape
into chops, dip into egg and crumbs, fry in deep fat, and serve
with Tartar Sauce.
[Page 297]
BAKED SALMON LOAF--I
Put a cupful of milk into a double-boiler and add enough bread
crumbs to make a smooth paste. Cook until thick, stirring constantly.
Add a can of salmon, chopped, half a cupful of cream, salt and
red pepper to season and three eggs beaten separately, folding
in the stiffly beaten whites last. Mix thoroughly, pour into a
buttered mould, set into a pan of hot water, and bake until firm
in a moderate oven.
SALMON LOAF--II
Mash a can of salmon, add the juice of a lemon, and half a cupful
of fresh bread-crumbs, three tablespoonfuls of minced parsley, four
tablespoonfuls of melted butter and four eggs beaten separately,
folding in the stiffly beaten whites last.
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