A RECIPE.
SCALLOPED SALMON. One large tin salmon, one egg (hardboiled), one pint milk, one tablespoon flour, one tablespoon Butter, one teaspoon lemon juice, breadcrumbs, cayenne pepper. Drain the salmon and remove any bones. Flake the fish and prepare the sauce as follows:—Melt the butter in a small saucepan, add the flour, and cook for three minutes. Stir in the milk, and stir till the sauce thickens. Add the lemon juice, cayenne pepper to taste, and the hardboiled egg chopped roughly. Butter small fireproof scallop dishes, or one large fireproof dish, and put tile salmon in. Pour the sauce over, 'sprinkle the top with browned breadcrumbs, and dot with pieces of butter. Heat in the oven till the tops have browned lightly. Serve hot with garnish of small pieces of lemon and sprig of parsley.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/MS19361121.2.135.5
Bibliographic details
Manawatu Standard, Volume LVI, Issue 304, 21 November 1936, Page 12
Word Count
135A RECIPE. Manawatu Standard, Volume LVI, Issue 304, 21 November 1936, Page 12
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