Salmon in Rice Nests
1 cup Rice
1 Egg Yolk
2 cups Medium White Sauce
2 tablespoons Lemon Juice
1/8 teaspoon Pepper
2 tablespoons Cooking Sherry or Sherry Seasoning
1, 1-pound, can Salmon, flaked
1/3 cup Sauteed Mushrooms
2 Hard-Cooked Eggs, Sliced
Cook rice in boiling salted water until tender and drain. Beat egg yolk slightly; add white sauce slowly. Add lemon juice, pepper, sherry, salmon and mushrooms. Heat thoroughly. Shape rice into mounds on plates; make depression in center of each to form nests. Fill with salmon mixture. Garnish with egg slices.
Variation: Baked Salmon and Rice
Arrange rice and salmon mixture in layers in a baking dish and bake in a moderate oven (350 degrees F.) 20 minutes. Unmold and garnish with egg slices.
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.
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