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     Title: Salmon And Potato Puff
Categories: Casserole, Salmon
     Yield: 1 Casserole

    16 oz Can salmon (2 c)
     2 tb Butter
     2 tb Celery; chopped
     2 tb Parsley; chopped
     2 c  Seasoned mashed potatoes
     3    Eggs
     1 ts Salt
     1 ts Onion; minced
     1 tb Lemon juice
     2 dr Tabasco; up to 3 dr

 Drain the fish, flake it with a fork, and remove all bones. Melt the
 fat and cook the celery and parsley in it for a few minutes. Then
 combine with the salmon, mashed potatoes, and seasonings, add the
 beaten egg yolks, and beat the mixture until very light. Fold in the
 well-beaten whites of eggs, pile lightly at once into a greased
 baking dish, and bake in a moderate oven (350 F) for 1 hour, or
 until set in the center and lightly browned. Serve in the dish.

 If salmon and potato puff is baked in ramekins or custard cups, it
 will be especially light and fluffy and attractive for serving as a
 luncheon dish.

 Recipe by Aunt Sammy's Radio Recipes 1931

 Recipe FROM: <https://archive.org/details/auntsammysradior1931unit>

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