(Boston Cooking-School Cook Book, 1896)

Line a bread pan, slightly buttered, with warm steamed rice. Fill the centre with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice, and steam one hour. Turn on a hot platter for serving, and pour around Egg Sauce.

Egg Sauce.

To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.




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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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