Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Frenchdinner
Salmon Bisque
From The Rural cook book, 1907
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- One pint of oyster liquor
- one of hot water
- two eupfuls of finely minced salmon
- one cupful of milk
- a pinch of soda
- two tablespoon fuls of butter
- one tablespoonful of flour
- a half cupful of pounded cracker
- one egg
Method
Heat oyster liquor and water together.
When boiling, stir in minced salmon, seasoning with pepper, salt, and parsley.
In another saucepan, heat milk to scalding, stir in butter, flour, and beaten egg.
Mix fish and milk mixtures, cook briefly, pour into a soup tureen, and serve hot.
As published
This recipe was extracted from The Rural cook book (1907), page 5. The excerpt below is the record exactly as published.
Salmon Bisque.— One pint of oyster liquor and one of hot water heated together. When it boils stir in two eupfuls of finely minced salmon, seasoning with pepper, salt and a little chopped parsley. In an- other saucepan put one cupful of milk and heat to scalding, with a pinch of soda; stir into this two tablespoon fuls of butter, rubbed with one tablespoonful of flour and a half cupful of pounded cracker. Add one egg
Cook this with the app: pantry check, scaling, and the assistant.