Recipe: L.A. Schools Salmon Supreme (1940's)

L.A. SCHOOLS SALMON SUPREME
From the Los Angeles City Unified School District.

This recipe will epitomize old-time cafeteria food for many people--for better or worse. It's like a tuna casserole made with canned salmon. Recipe card dated September 1949.

1 (14 3/4 ounce) can salmon
Milk (as needed)
1 egg yolk
1/2 teaspoon salt
1 cup fine bread crumbs
1 cup diced celery
1/2 teaspoon paprika
3 tablespoons butter, melted
1 egg white
1/3 cup mayonnaise

Drain salmon, reserving liquid. Flake salmon; set aside.

Combine salmon liquid with enough milk to make 1 1/2 cups. Beat egg yolk and combine with milk, salmon liquid and salt; set aside.

Fill buttered 8-inch square baking pan with 1/2 of the bread crumbs, then celery, flaked salmon and remaining bread crumbs. Sprinkle with paprika and melted butter. Evenly distribute the milk-egg-liquid mixture over all.

Bake at 500 degrees F until top is golden, about 20 minutes.

Beat egg white until stiff and fold in mayonnaise. Spread lightly and evenly over baked salmon.

Return to hot oven (or place under broiler) until golden brown, about 5 minutes.

Makes 6 servings
Source: Los Angeles Times newspaper, August 25, 1999