Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater



(Boston Cooking-School Cook Book, 1896)

    1 3/4 cups cold flaked salmon.
    1 cup Thick White Sauce.
    Few grains cayenne.
    1 teaspoon lemon juice.

Add sauce to salmon, then add seasonings. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.



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