"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Salmon Puff w/ White Sauce Recipe

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This recipe for Salmon Puff w/ White Sauce, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Hoppe
Added: Wednesday, September 5, 2007


Salmon Puff:
4 eggs - slightly beaten
1/2 c. milk
1 can cream of mushroom soup
1 can salmon (16 oz.)
2 cups soft breadcrumbs--see below
1 tbsp. minced parsley
2 tbsp. butter, melted
1/2 c. minced celery
1/2 c. minced onion
Tabasco sauce - couple dashes

Soft Bread Crumbs: Approx 3 slices of bread makes 1 cup. I just pull apart into small pieces.

White sauce w/ peas:
1 - 16 oz canned peas, drained*
2-3 tbsp. butter
2-3 tbsp. Quick Mixing Flour
*Drained juice from peas - add enough milk to make one cup

Use a large bowl to beat eggs. Add in soup and milk. Mix well. Blend in remaining ingredients, mix well. Mixture will be soft and soupy. Spray pan with vegetable spray. Pour into cake pan. Bake for 45-50 minutes. Mixture will puff up. To make sure it's done, insert a knife in the middle. If the knife comes out clean, it's done!

For white sauce, drain peas and save juice in a separate bowl. In a sauce pan, melt butter over low heat. Quickly stir in flour. Flour should absorb butter. Add milk mixture slowly, stirring constantly. Cook until thick and smooth. If too thick, add more milk. If too thin, add more flour. Salt and pepper to taste. Add peas and stir before serving.




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