Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter Sauce, seasoning with salt and red pepper. Take from the fire and add one egg beaten light with three tablespoonfuls of cream. Pour over slices of fried bread, sprinkle with minced parsley, and serve.
Prepare the fish according to directions given for Baked Creamed Salmon. Pour over slices of buttered toast, sprinkle with minced parsley, and serve.
A recipe for making creamed salmon on toast – Reheat a cupful of cold flaked salmon, either fresh or canned, in Cream Sauce. Take from the fire, add one egg beaten smooth with half a cupful of cream, pour over buttered toast, and serve.