Saturday, November 29, 2014

Fannie Farmer Salmon Cutlets

Mix equal parts of cold flaked salmon and hot mashed potatoes. Season with salt and pepper.

Shape in form of cutlets, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Arrange in a circle, having cutlets overlap one another, on a folded napkin.

Garnish with parsley.

Wednesday, November 14, 2012

Fancy Salmon Sandwiches

From "Mrs. Wilson's Cook Book, Numerous New Recipes Based on Present Economic Conditions", 1920.

 Open and drain a can of salmon and then remove the skin and bones. Place the salmon in a bowl and add:
  • One onion, grated,
  • One-quarter cup of finely chopped parsley,
  • One-half cup of salad dressing,
  • Juice of one-half lemon.
 Mix and then prepare the bread. Place a leaf of lettuce on the bread and then spread the prepared filling, season and place the top slice of bread in position and cut into triangles.

Thursday, October 18, 2012

Fannie Farmer Salmon Soup

From "The Boston Cooking School Cookbook", by Fannie Merritt Farmer, 1921.

1/3 can salmon
 4 tablespoons flour
1 quart scalded milk
1 1/2 teaspoons salt
2 tablespoons butter
Few grains pepper

Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season, and bind.

Monday, November 30, 2009

Curried Salmon

Any remains of boiled salmon
3/4 pint of strong or medium stock
1 onion
1 tablespoonful of curry-powder
1 teaspoonful of Harvey's sauce
1 teaspoonful of anchovy sauce
1 oz. of butter
the juice of 1/2 lemon
cayenne and salt to taste

Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time: 3/4 hour

From "The Book of Household Management", by Mrs. Isabella Beeton, 1859.

Monday, August 24, 2009

Salmon a la Chambord

Put a large middle cut of salmon into a saucepan with sliced carrots and onions, a bunch of parsley, two tablespoonfuls of butter and two cupfuls each of white wine and white stock. Season with salt and pepper-corns, cover, and simmer slowly for an hour. Take up the fish carefully and keep warm. Strain the liquid and thicken with flour cooked brown in butter. Add half a cupful of stewed and strained tomatoes, the juice of a lemon, two tablespoonfuls of butter, and a teaspoonful of anchovy essence. Pour over the fish and serve.

Saturday, May 16, 2009

Salmon Timbale in White Sauce

1 can salmon
1 cupful soft bread crumbs
1 1/2 teaspoonfuls chopped parsley
1/2 teaspoonful salt
Pepper
1 or 2 eggs
1 tablespoonful lemon juice
1/4 to 1/2 cupful milk

Mix all the ingredients thoroughly, adding enough milk to moisten. Pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce (below) to which chopped parsley has been added.

White Sauce
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2 tablespoonfuls flour
1 1/2 tablespoonfuls salmon oil
1/2 teaspoonful salt
White pepper
1/2 cupful milk
1/2 cupful vegetable stock

For the White Sauce, use the oil drained from the salmon. Heat the oil; when it bubbles, add the flour and salt, mixing thoroughly. Add a small portion of the milk and stock. Heat and stir continually until it thickens. Add another portion of the milk and stock and proceed as before. Continue until all the milk has been added. The sauce is sufficiently cooked when it reaches the boiling point after the last quantity of milk and stock has been added.

Peas in White Sauce make a pleasing addition to Salmon Timbale.

Tuesday, April 21, 2009

Salmon Steaks with Claret Sauce

Put four salmon steaks into a buttered saucepan with salt, pepper, and grated nutmeg to season, add a bunch of parsley, a teaspoonful of mixed sweet herbs, a chopped onion, and two cupfuls of Claret (red wine). Cover with a buttered paper, simmer until done, and drain.

Strain the sauce, thicken with flour cooked brown in butter, skim, add two tablespoonfuls of butter and the juice of a lemon; pour over the fish and serve.