SALMON FORCE-MEAT
(Boston Cooking-School Cook Book, 1896)
1/2 cup milk.
1/2 cup soft stale bread crumbs.
1/2 cup cold flaked salmon.
2 tablespoons cream.
1 egg.
2 tablespoons melted butter.
1/2 teaspoon salt.
Few grains pepper.
Cook milk and bread crumbs ten minutes, add salmon chopped and rubbed through a sieve; then add cream, egg slightly beaten, melted butter, salt, and pepper.
FISH STUFFINGS and SEAFOOD FORCEMEATS
Classic Seafood Recipes & Fish Recipes
Forcemeats and Stuffings for Seafood
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