Perch

Classic Seafood Recipes & Fish Recipes

Forcemeats and Stuffings for Seafood

 

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.
 

 

 

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