TO-DAY’S RECIPE.

Star (Christchurch), Issue 18889, 12 October 1929, Page 14

TO-DAY’S RECIPE.

SALMON PATTIES. Six or more patty cases, small tin of salmon, one ounce of margarine, three-quarters of an ounce of flour, half a pint of milk, seasoning. You can buy your patty cases ready cooked, or, you can buy ready made puff pastry and shape them and cook at home. In which case, just roll out the paste thickly—(three-eighths to half an inch thick), and stamp into rounds. Then cut a sma.ler round on each, cutting this only about two-thirds through. Bake in a hot oven, and when nearly cooked, remove centre piece and finish cooking. To make the Filling.—Turn out the salmon, remove the bone and flake up the flesh, or if preferred, use freshly boiled salmon. Melt the margarine, add the flour, and when well blended, stir in the milk and bring to the boil Boil gently for a few minutes, add seasoning to the taste and the salmon itself. Make hot, then heap in the prepared patty cases.