| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
|
Unbaked 10-inch pastry shell |
| 1 |
cn |
(1-lb) salmon |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Chopped instant onions |
| 1 |
tb |
Parsley flakes |
| 2 |
tb |
Butter |
| 6 |
|
Eggs lightly beaten |
| 1 1/2 |
c |
Milk |
| 1 |
ts |
Season-all |
| 1/4 |
ts |
White or black pepper |
INSTRUCTIONS
Prick pastry shell with tines of a fork; bake in 450-degree oven 5 minutes.
Drain salmon, reserving liquid. Remove bones and skin. Flake salmon and
place in bottom of pastry shell. Sprinkle with lemon juice. Saute onions
and parsley flakes in butter; sprinkle over salmon. Mix liquid from salmon
with eggs, milk, Season-All and pepper. Pour over salmon. Bake in
350-degree oven 50 minutes or until firm. Serve hot. Makes 4 to 6 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 17, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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