Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 180

With a silver fork pick into bits the contents of a can of salmon, rejecting all particles of skin and bone. Make a sauce of a half-pint of milk, thickened with a white roux, and turn the salmon into this. Stir and toss over the fire until smoking-hot; season to taste, put into a greased pudding-dish. Strew thickly with crumbs, dot with bits of butter and bake for twenty minutes.