SALMON FONDUE
5 slices bread
1 cup milk
2 tablespoons butter
1 cup flaked cooked salmon
3 eggs, separated
1/2 teaspoon salt
1/4 cup grated American cheese
Preheat oven to 350 degrees F.
Trim crusts from bread and cut bread into 1/2-inch cubes; set aside.
Heat milk in double boiler.
Add bread cubes, butter, liquid from salmon and well-beaten egg yolks; season with salt and cook until thickened, stirring constantly.
Remove from heat and stir in cheese. Cool for 10 to 15 minutes.
Add salmon; set aside.
Beat egg whites until stiff and fold into salmon mixture. Pour into buttered baking dish.
Place dish in shallow pan of hot water and bake in moderate oven (350 degrees F) 1 hour, or until a knife inserted in center comes out clean.
Serves 6
Source: The Dairy Cookbook; Culinary Arts Institute, 1941
5 slices bread
1 cup milk
2 tablespoons butter
1 cup flaked cooked salmon
3 eggs, separated
1/2 teaspoon salt
1/4 cup grated American cheese
Preheat oven to 350 degrees F.
Trim crusts from bread and cut bread into 1/2-inch cubes; set aside.
Heat milk in double boiler.
Add bread cubes, butter, liquid from salmon and well-beaten egg yolks; season with salt and cook until thickened, stirring constantly.
Remove from heat and stir in cheese. Cool for 10 to 15 minutes.
Add salmon; set aside.
Beat egg whites until stiff and fold into salmon mixture. Pour into buttered baking dish.
Place dish in shallow pan of hot water and bake in moderate oven (350 degrees F) 1 hour, or until a knife inserted in center comes out clean.
Serves 6
Source: The Dairy Cookbook; Culinary Arts Institute, 1941
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