Salmon Fondue (1940)

Item# Recipe-250-Fish-and-Seafood-Recipes-Salmon-Fondue

Product Description

Salmon Fondue (1940)
Salmon Fondue

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5 slices Bread

1 cup Milk

2 tablespoons Butter

1 cup Flaked Cooked Salmon

3 Eggs, separated

1/2 teaspoon Salt

1/4 cup grated American Cheese

Trim crusts from bread and cut bread into 1/2-inch cubes. Heat milk in double boiler. Add bread cubes, butter, liquid from salmon and well-beaten egg yolks; season with salt and cook until thickened, stirring constantly. Remove from heat and stir in cheese. Cool for 10 to 15 minutes. Add salmon. Beat egg whites until stiff and fold into mixture. Pour into greased baking dish. Place dish in shallow pan of hot water and bake in moderate oven (350 degrees F.) 1 hour, or until a knife inserted in center comes out clean.

Serves 6.

Variation: Chopped shrimp, flaked tuna or minced clams may be used instead of salmon.



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Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!