Salmon Bisque
Robert-Owen-Wahl (Pixabay License)

Salmon Bisque

Yield: 40 one cup servings

Ingredients

Directions

  1. Scald milk and water.
  2. Mix flour and the 2 cups water to a smooth paste and stir in the scalded milk.
  3. Cook until slightly thickened.
  4. Remove skin and bones from salmon and separate into flakes.
  5. Add salt, paprika, lemon juice and butter.
  6. Add to sauce and heat just before serving.

Other Information

Author: Person.M Faith McAuley, Person.Mary Adele Wood

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: evaporated milk, water, flour, salmon, salt, paprika, lemon juice, butter

Equipment: measuring cups, measuring spoons, pot

See Also

Cheese Butter

Creamed Salmon and Tuna

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Scalloped Fish

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Sweetbread Croquettes

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Swedish Cold Salmon

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Butterscotch Rolls

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater