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"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 Pie Betty Prescott Recipe

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This recipe for Salmon Pie Betty Prescott, by , is from We Are Abel To Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeanette Landeis

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, beaten tsp. basil, crushed
cup milk tsp salt
1 TBSP butter 1-1 lb can salmon, drained (or fresh)
cup onion, chopped
2 TBSP parsley

Pie Crust:
3 cups flour 1 tsp baking powder
1 cup shortening 1 TBSP vinegar
1 tsp salt 1 egg, beaten

Egg Sauce
cup butter cup flour
tsp salt tsp pepper
2 cups milk 4 hard cooked eggs, diced

Directions:
Directions:
Heat oven to 425 degrees. Mix eggs, milk, butter, parsley, basil & salt. Break salmon into egg mixture. Pour into pastry-lined pie pan. Cover with crust (recipe below) which has slits in it. Seal and flute. Bake for 35-40 minutes. Serve with hot egg sauce.
Pie Crust:
Combine dry ingredients. Add shortening, then the beaten egg.
Egg Sauce:
Mix first 5 ingredients as you would for making a white sauce. Add chopped eggs. After slicing pie, serve on plates topped with egg sauce.

 

 

 

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