1 tablespoon finely chopped parsley
2 tablespoons melted butter
Seasoning and salt—Bee Brand black pepper and Bee Brand paprika
Pick one salmon, discard bones and pieces of skin. Shred meat with silver fork, mix all ingredients, and put into a well-glazed mould and bake in a pan of water for thirty minutes. Turn from mould and serve with Hollandaise sauce, or allow to get cold and slice, and serve on a dish garnished with rings of lemon and sprays of parsley.
Mackerel Souffle
¼ cup butter
⅓ cup flour, sifted and measured
1 pint milk
1 teaspoon salt
¼ teaspoon Bee Brand white pepper