Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 44

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If you use canned salmon, drain it very dry and pick into coarse flakes with a silver fork. If the remnants of roast or boiled fish, remove all bits of bone, skin and fat, and pick to pieces in the same way.

1 bunch of celery, or 2 heads of lettuce.