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| RECIPE FOR BAKED SALMON ROLLS |
Title: Baked Salmon Rolls
Category: Entree
Serves: 4
Ingredients:
| 2.00 | lb | SALMON | | 0.75 | c | Mushrooms sliced | | 0.25 | c | Butter | | 1.00 | ts | Onion juice | | 0.25 | c | Flour | | 0.50 | c | Cream light | | 0.25 | ts | Salt | | 0.12 | ts | Pepper | | | Cayenne to taste | | | Mace to taste | | 1.00 | c | Crumbs bread buttered | | 4.00 | | Mushroom caps |
Instructions:
Remove skin and bones.
Cut salmon into strips 1/2 inch thick by 1 1/2 inches wide and up to 8 inches long.
Butter 8 custard cups and coil salmon into the cups.
In a double boiler, cook mushrooms and onion juice for 5 minutes then add the flour, light cream, salt, pepper, cayenne and mace and stir constantly until cooked and thick.
Pour sauce into custard cups then bake at 375/F for 25 minutes.
Drain off juice from cups, unmold the fish and place in an ovenproof dish.
Sprinkle with the buttered crumbs, put a buttered mushroom cap on each fish roll.
Broil the rolls until the mushrooms are done and the crumbs browned.
Serve garnished with parsley and lemon wedges.
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