STEAMED SALMON PUDDING
Use a small tin of salmon for this. Remove all skin and bone and flake or mash up. Weigh out four ounces of white breadcrumbs and soak those in a gill of hot milk. Beat up two eggs and add to the milk and breadcrumbs. Mix in the fish, season with pepper and salt and, if liked, a little anchovy. Put into a buttered basin, cover with buttered paper, and steam for an hour. Serve with white sauce sharpened with a little lemon juice, and stir into it at th last minute some chopped parsley.
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Bibliographic details
Wanganui Chronicle, Volume 73, Issue 370, 13 September 1930, Page 16 (Supplement)
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98STEAMED SALMON PUDDING Wanganui Chronicle, Volume 73, Issue 370, 13 September 1930, Page 16 (Supplement)
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