SALMON BOX
from THE BOSTON COOKING-SCHOOL COOK BOOK
By Fannie Merritt Farmer (Boston, 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.
DRAWN BUTTER SAUCE
1/3 cup butter.
3 tablespoons flour.
1 1/2 cups hot water.
1/2 teaspoon salt.
1/8 teaspoon pepper.
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water.
Boil five minutes, and add remaining butter in small pieces.
To be served with boiled or baked fish.
For more seafood recipes visit SeafoodFish.com
|
