War Rationing ‘Scalloped Salmon’
Quite a few years ago I saved some scallop shells, thinking that one day they would come in handy. And about 7 years later they have! This is Dorothy Peel’s war rationing tinned salmon recipe number two from The Victory Cookery Book, 1918.
‘(2) Scalloped Salmon (for two persons)
Materials. – Salmon, mashed potatoes, a little
oil, white sauce, cheese or breadcrumbs, salt to taste.
Method. –Make a border of mashed potatoes on a scallop shell by using a forcing bag and tube. Fill the centre with salmon and
white sauce mixed, well season, sprinkle the fish with crumbs or cheese, baste
with oil, then bake to a nice brown colour.
The shells should be placed in such a position that the sauce cannot run over.
The best method is to place the shell in a small heap of salt, which suffers
nothing by being heated.’
You need two scallop shells and a piping bag.
A little butter or oil
70g tinned salmon
1/3 pint/200ml white sauce
1 teaspoon lemon juice, or so, to taste
Parsley, finely chopped
Sprinkling of grated cheddar cheese and breadcrumbs
Mashed potato made from one medium sized potato, milk and butter so that it is loose and creamy.
1. Mix the salmon and white sauce together and season with lemon juice, salt and pepper. Add parsley if you like.
2. Butter the scallop shell and put half the mixture into it.
3. Pipe the mashed potato around the border.
4. Sprinkle cheese and breadcrumbs over the top of the salmon mixture.
5. Bake in a hot oven of 200 degrees C for twenty minutes or until lightly golden.