1 can salmon
1 cup stale bread crumbs
2 well beaten eggs
½ cup milk
1 tablespoon finely chopped parsley
2 tablespoons melted butter
Seasoning and salt—Bee Brand black pepper and Bee Brand paprika
Pick one salmon, discard bones and pieces of skin. Shred meat with
silver fork, mix all ingredients, and put into a well-glazed mould and
bake in a pan of water for thirty minutes. Turn from mould and serve
with Hollandaise sauce, or allow to get cold and slice, and serve on a
dish garnished with rings of lemon and sprays of parsley.