Salmon Fondue
Contributed by Helene Noreen.
Ingredients
- 5 slices bread
- 2 Tbsp. butter
- 3 eggs, separated
- 1 c. milk
- 1 c. flaked, cooked salmon
- 1/2 tsp. salt
- 1/4 c. grated American cheese
Method
- Trim crusts from bread and cut bread into 1/2 inch cubes.
- 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 – 15 minutes. Add salmon.
- Beat egg whites until stiff and fold into mixture. Pour into baking dish (greased).
- Place dish in shallow pan of hot water and bake in moderate oven, 350, for 1 hour, or until a knife inserted in center comes out clean. Serves 6.
Notes from the transcription
- Chopped shrimp, flaked tuna or minced clams may be used instead of salmon.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.