Salmon Rice Loaf (1940)

Item# Recipe-250-Fish-and-Seafood-Recipes-Salmon-Rice-Loaf

Product Description

Salmon Rice Loaf (1940)
Salmon Rice Loaf

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1 cup Cooked Rice

3/4 cup Toasted Buttered Bread Crumbs

2 Eggs, beaten

1/2 teaspoon Salt

1/2 teaspoon Celery Salt

1/8 teaspoon Pepper

1 tablespoon Chopped Onion

1 tablespoon Chopped Parsley

1 tablespoon Chopped Pimiento

4 cups Flaked Canned Salmon

Combine ingredients in order given and place in buttered ring mold. Bake in moderate oven (350 degrees F.) 30 to 40 minutes. Remove from oven and brush with melted butter. Turn onto serving platter, fill center with buttered peas and carrots and garnish with tomato wedges. Serve with Lemon Butter Sauce.

Serves 8 to 10.



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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!