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American cookbook, 1900
Page 20
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it is quite tender. Take it out of the liquor & let it get cold - preserve the liquor in which it was boiled When it is quite cold, pound it in a mortar, & when wanted moisten it with the liquor, flavour it with salt, pepper &c to taste & warm it. Salmon Patti Take Salmon which has been dressed & break into small flakes. Melt some butter with cream & a very little flour. Put the fish into it with chopped parsley, pepper & salt. Set it again in the fire & add to it a glass of
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it is quite tender. Take it out of the liquor & let it get cold - preserve the liquor in which it was boiled When it is quite cold, pound it in a mortar, & when wanted moisten it with the liquor, flavour it with salt, pepper &c to taste & warm it. Salmon Patti Take Salmon which has been dressed & break into small flakes. Melt some butter with cream & a very little flour. Put the fish into it with chopped parsley, pepper & salt. Set it again in the fire & add to it a glass of
Szathmary Culinary Manuscripts and Cookbooks
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