How to Cook Fish Part 39

Take from the fire, add an egg well beaten, half a cupful of crumbs, a small can of flaked salmon, and salt, red pepper, and powdered mace to season. Mix thoroughly, cool, shape into croquettes, dip into egg and crumbs, and fry in deep fat.

SALMON CROQUETTES--IV

Cook together two tablespoonfuls each of [Page 295]

b.u.t.ter and flour and add one cupful of cream in which the yolks of two eggs have been beaten. Cook until very thick, stirring constantly. Take from the fire, add a pound can of salmon, flaked, salt and pepper to season, and a teaspoonful of minced parsley. Stir in the beaten whites of the eggs and cool. Shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.

SALMON CROQUETTES--V

Cook together two tablespoonfuls of b.u.t.ter and one of flour. Add one cupful of milk and cook until thick, stirring constantly. Add a small can of flaked salmon, pepper and salt to season, and three eggs well beaten. Reheat, but do not boil. When it thickens, take from the fire, and cool. When cold, shape into croquettes, dip in egg and crumbs, and fry in deep fat.

SALMON CROQUETTES--VI

Cook together one tablespoonful of b.u.t.ter and two of flour. Add one cupful of milk and cook until very thick, stirring constantly.

Season with salt, pepper, and celery salt. Add two cupfuls of canned salmon freed from skin, fat, and bone and chopped fine. Mix thoroughly and spread on a platter to cool. Shape into croquettes, dip in crumbs, [Page 296]

then in beaten egg, then in crumbs, and fry in deep fat. Serve with green peas.

SWEDISH SALMON CROQUETTES

Cook one cupful of white stock with a tablespoonful of b.u.t.ter, the yolks of two eggs, and parsley, pepper and salt, and grated onion to season. Add a can of flaked salmon and cook until thick, stirring constantly. 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 b.u.t.ter 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.

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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 b.u.t.tered 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 b.u.t.ter and four eggs beaten separately, folding in the stiffly beaten whites last. Put into a b.u.t.tered mould and steam for an hour. Add to the oil drained from the salmon one cupful of boiling milk, one tablespoonful of cornstarch rubbed smooth in a little cold milk, and a tablespoonful of b.u.t.ter. Cook until thick, stirring constantly, take from the fire, add one egg well beaten, a teaspoonful of tomato catsup and mace and pepper to season. Turn the mould out on a platter and pour the sauce around it.

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SALMON LOAF--III

Flake a can of salmon and mix it with the pounded yolks of two hard-boiled eggs, a tablespoonful of capers, and pepper, salt, mace, and parsley to season. Dissolve a teaspoonful of anchovy paste in a cupful of boiling water, add a tablespoonful of lemon-juice and a tablespoonful of soaked gelatine. Heat until the gelatine is dissolved and mix with the fish. b.u.t.ter a mould and arrange upon it the rings of the hard-boiled eggs. Put the fish into it and put on ice until perfectly cold and firm. Turn out on a platter and serve with Mayonnaise.

SALMON LOAF--IV

Drain the oil from a can of salmon, remove skin, fat, and bone, and flake the fish with a silver fork. Add the yolks of four eggs, well beaten, half a cupful of bread crumbs, four tablespoonfuls of melted b.u.t.ter, and pepper, salt, and minced parsley to season.

Fold in the stiffly beaten whites of the eggs, put into a b.u.t.tered pan, and bake for half an hour. Add to the drained oil one cupful of milk. Thicken it with a tablespoonful each of b.u.t.ter and flour cooked together, take from the fire, and add one egg well beaten.

[Page 299]

FRICa.s.sEED SALMON

Reheat a can of flaked salmon in a cupful of Drawn-b.u.t.ter 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 b.u.t.tered toast, and sprinkle with parsley.

CURRIED SALMON--I

Chop a small onion fine, and fry brown in b.u.t.ter. 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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add two teaspoonfuls of curry powder and a tablespoonful of flour.

When the flour is cooked, add two cupfuls of hot water and cook until thick, stirring constantly. Add a tablespoonful of tomato catsup or Chutney Sauce and salt and pepper to season. Add a can of salmon flaked. Reheat and serve.

CREAMED SALMON

Bring to the boil one cupful of cream and half a cupful of milk.

Add a teaspoonful of b.u.t.ter and two teaspoonfuls of corn-starch rubbed smooth with a little cold milk. Cook until thick, stirring constantly, and add one can of flaked salmon. Fill ramekins with the mixture, sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven.

CREAMED SALMON ON TOAST

Prepare the fish according to directions given for Baked Creamed Salmon. Pour over slices of b.u.t.tered toast, sprinkle with minced parsley, and serve.

BAKED CREAMED SALMON

Cook together two tablespoonfuls of b.u.t.ter and two of flour, add two cupfuls of milk or cream, and cook until thick, stirring constantly.

Add salt, pepper and minced parsley to season, and a can of flaked [Page 301]

salmon. Reheat and arrange in a baking-dish with alternate layers of crumbs and b.u.t.ter, having crumbs and b.u.t.ter on top. Bake in the oven until brown.

SALMON PATTIES

Prepare Creamed Salmon according to directions given in the recipe for Baked Creamed Salmon. Fill patty-sh.e.l.ls and serve.

ESCALLOPED SALMON--I

Prepare Creamed Salmon according to directions given for Baked Creamed Salmon. Put into a b.u.t.tered baking-dish, cover with crumbs, dot with b.u.t.ter, and brown in the oven.

ESCALLOPED SALMON--II

Cook together two tablespoonfuls of b.u.t.ter and one of flour. Add a cupful of water, the juice of a lemon, a small onion chopped, the yolks of three boiled eggs mashed smooth, and pepper and salt to season. Cook until thick, stirring constantly. Add a can of flaked salmon, reheat, and serve.

COQUILLES OF SALMON