Fold in the stiffly beaten whites of the eggs, put into a buttered
pan, and bake for half an hour. Add to the drained oil one cupful
of milk. Thicken it with a tablespoonful each of butter and flour
cooked together, take from the fire, and add one egg well beaten.
[Page 299]
FRICASSEED SALMON
Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce,
adding half a cupful of cream, and salt, red and white pepper to
season. Take from the fire, add one egg, well beaten, pour over
buttered toast, and sprinkle with parsley.
CURRIED SALMON--I
Chop a small onion fine, and fry brown in butter. Add to it the
liquor drained from a can of salmon, and a tablespoonful of flour.
When the flour is smooth, add half a cupful of water, a teaspoonful
each of curry powder and lemon-juice, and salt and pepper to taste.
Add a can of salmon flaked, reheat, and serve.
CURRIED SALMON--II
Fry a chopped onion in olive-oil, and when the onion is brown add
a tablespoonful of flour mixed with a teaspoonful of curry powder.
Add one cupful of boiling water and cook until thick, stirring
constantly. Reheat flaked canned salmon in the sauce and serve with
a garnish of sliced lemon.
CURRIED SALMON--III
Fry a chopped onion brown in olive-oil.
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