Home › The Principles of Cookery › Salmon, Tinned, Hot, with Sauce

Salmon, Tinned, Hot, with Sauce

Take the fish from the tin, and remove all the bones; flake in small pieces, and drain. Put an ounce of butter in a small stewpan with a table-spoonful of flour; cook until smooth but not brown; add half a pint of milk, and stir till it thickens. Season with salt and cayenne pepper. Place the salmon in the sauce, and let it get thoroughly hot through; garnish with capers and hard-boiled eggs.