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Salmon Cutlets Supreme Recipe

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This recipe for Salmon Cutlets Supreme, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Nabors
Added: Wednesday, June 10, 2009


¼ lb. fresh mushrooms, finely chopped
1 tsp. minced onion
1 tbsp. butter
2 c. hot diced potatoes
7 ¾ oz. can salmon
Salt to taste
1/8 tsp. cayenne pepper
1/8 tsp. mace or nutmeg
1 egg, lightly beaten with 1 tbsp. milk
Fine dry bread crumbs or cornflake crumbs

Sauté mushrooms and onion in butter for 5 minutes or until mushrooms are tender and most liquid evaporated. Add potatoes, salmon, including liquid, salt, cayenne and nutmeg. Chill thoroughly. Shape into flat croquettes and coat with flour, brush with egg and coat with crumbs.

Pan fry in ½” hot oil for 2 to 3 minutes on each side. Drain and serve with lemon slices and parsley.




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