The California canned salmon is undoubtedly one of the greatest
successes in canning. By keeping a few cans in the house, one is always
ready in any emergency to produce a fine dish of salmon in a few
minutes. It is particularly nice for a breakfast-dish, heated, seasoned
with pepper and salt, placed on thin slices of buttered toast, with a
cream dressing poured over all, _i. e._, milk thickened on the fire, by
stirring it into a _roux_ (see page 51) of butter and flour, and
seasoned with pepper, salt, and a few pieces of fresh butter just before
serving. For dinner it is excellent served with any of the fish sauces.
Salmon is also nice served in shells, as for trout (see page 109).