March 28, 1955 Salmon and Mushroom Pie, Rich Cream Sauce, Chocolate Custard Sponge Pudding

Salmon and Mushroom Pie

2 pounds salmon, fresh cooked or canned
2 c. rich cream sauce
1 c. fresh mushrooms, sliced
1/4 c. butter
1 T. melted butter
Pastry for 9 inch pie
Light cream to brush pie

Fake fish coarsely. Saute mushrooms in 1/4 c. butter. Add salmon and mushrooms to cream sauce. Line a 9 inch pie plate with pastry, brush with 1 T. melted butter. Add salmon mixture. Cover with a crust, cut several slits for steam to escape. Brush with light cream. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 for 15 minutes or until nicely browned.

Note: You may use either canned or fresh fish. For a gourmet delight use fresh salmon. To boil select 2 pounds steak. Place fish on wire basket or on a plate. The plate should be used it tied in a piece of cheese cloth. Lower the fish into boiling salted water and simmer, (never boil) about 10 minutes or until fish flakes easily when tested with a fork. Remove fish carefully, remove bones and skin. For 2 pounds of fish use 2 quarts of water and 3 T. salt.

Rich Cream Sauce

4 T. butter
4 T. flour
2 c. top milk or light cream
Salt and pepper to taste
2 egg yolks

Melt butter, add flour and mix well. Gradually add top milk or light cream, stirring constantly until thickened. To add egg yolks first add a little of the hot mixture to the slightly beaten yolks before adding to the hot sauce. 

Chocolate Custard Sponge Pudding

2 c. milk
2 sq. chocolate
4 T. flour
1/2 c. sugar
1/4 t. salt
2 T. melted butter
3 eggs, seperated
1 1/2 t. vanilla

Heat milk and chocolate in double boiler until chocolate is melted. Beat with a rotary beater until mixture is well blended. Combine flour, sugar and salt. Add melted butter and slightly beaten egg yolks, mix well. Add the chocolate milk and vanilla, blend well. Beat egg whites until they will stand in soft peaks, fold them gently into pudding. Turn well buttered 8 inch casserole, 5 or 6 c. capacity. set in shallow pan containing about 1 inch hot water. Bake at 350 degrees for 45 minutes. Serve warm or cold with cream.