| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Fish |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
(14 3/4 oz) pink salmon, drained, skin and bones removed |
| 1 1/2 |
c |
Milk |
| 2 |
c |
Soft bread crumbs |
| 2 |
|
Egg, beaten |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
ts |
Minced onions |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Butter |
| 2 2/3 |
tb |
All-purpose flour |
| 1 1/2 |
c |
Milk |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper |
INSTRUCTIONS
LEMON SAUCE
Combine the first nine ingredients; mix well. Spoon into eight greased
muffin cups, using 1/4 cup in each. Bake at 350 for 45 minutes or until
browned. Meanwhile, melt butter in a saucepan; stir in the flour to form a
smooth paste. Gradually stir in milk; bring to a boil over medium heat,
stirring constantly. Cook for 2 minutes or until thickened. Remove from the
heat; stir in lemon juice, salt and cayenne. Serve over patties.
Recipe by: Lorice Britt (ToH Feb/Mar 96)
Posted to EAT-L Digest 01 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar
1, 1997.
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