From "The Salmon Cook Book, How to Eat Canned Salmon", the Panama Pacific International Exposition, 1915
Put a can of Salmon into a saucepan and cover with boiling water, cook ten minutes, remove Salmon from can and drain off liquid into a separate dish. After separating the skin and bones from the Salmon, place in a hot dish and pour over and around the fish the following sauce: One cup of milk, two level tablespoonfuls of corn starch, the Salmon liquid, one level tablespoonful of butter, one egg well beaten, one-quarter teaspoonful of salt, pinch of pepper. Heat the milk to boiling, thicken with corn starch, add the butter, salt, pepper, Salmon liquid and egg.
Serve at once.
Editors Note: You can purchase a reproduction in Adobe PDF format (on CD-ROM) of the original cookbook. It is a beautiful old cookbook with charming illustrations, one of which is shown here.
Fannie Farmer Salmon Cutlets
2 years ago