Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of milk
- 1 tablespoon of butter
- 3 table- spoons of flour
- 36 fish
- pepper
- salt
- parsley
Directions
Mrs. A. G. Gale.
To 1 can of salmon (boned) add ]/2 can of peas, make a white sauce of 1 pint of milk and cream thickened with 3 table- spoons of flour, 1 tablespoon of butter, dash of red pepper, pinch
36 Fish and Fish Sauces,
of salt, and a little minced parsley. Put in a buttered baking dish a layer of fish, a sprinkle of peas, and a layer of bread crumbs. Cover with sauce, and repeat until dish is filled. Cover the top with bread crumbs and melted butter, and bake until brown. This makes a nice fish course for luncheon ; also nice to serve with Saratoga potatoes.