Recipes > Sauces & Spreads > Salmon Sauce

Salmon Sauce


  • 1 cup of milk
  • 1 tablespoonful of corn starch
  • oil from salmons
  • 1 large tablespoonful of butter
  • 1 egg well beaten
  • juice of 1 lemon
  • cayenne pepper to taste


Take the milk, heated to boiling point and thickened with the corn starch, the oil from salmons, butter, egg, juice, cayenne pepper. Add the egg to the thickened milk when you have stirred in the butter and oil. Take from fire, season and let stand in hot water three minutes covered, then put in lemon juice and turn over salmon immediately.


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Attributed to Mrs. A. McKay.


Civic League Cook Book (1913).

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