1. Mash a can of salmon, add the juice of a lemon, and half a cupful of fresh bread-crumbs, three tablespoonfuls of minced parsley, four tablespoonfuls of melted butter and four eggs beaten separately, folding in the stiffly beaten whites last.
  2. Put into a buttered mould and steam for an hour.
  3. Add to the oil drained from the salmon one cupful of boiling milk, one tablespoonful of cornstarch rubbed smooth in a little cold milk, and a tablespoonful of butter.
  4. Cook until thick, stirring constantly, take from the fire, add one egg well beaten, a teaspoonful of tomato catsup and mace and pepper to season.
  5. Turn the mould out on a platter and pour the sauce around it.
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