Base:
1 cup rice
1 egg
15g. butter
salt and fresh ground pepper
Method: Cook rice in boiling salted water for 12 mins. Drain & rinse thoroughly. Combine egg, butter, salt & pepper & stir into rice. Press mixture into base & sides of 28 x 18cm. slab tin, lined with foil.
Filling:
1 x 425g. can red salmon
45g. butter
2 tablespoons flour
1&1/2 tblspns. curry powder (or to taste)
1&1/2 cups milk
1/2 cup mayonnaise
2 tspns. lemon juice
2 tblspns. chopped parsley
1 egg
60g. matured cheese
Method: Drain salmon & flake over rice base. Melt butter over medium heat and stir in flour & curry powder. Beat until smooth. Remove from heat & add milk gradually, stirring to combine well. Return to flame & bring to boil stirring constantly. Add mayonnaise, lemon juice & parsley & simmer for 1 minutes. Remove from flame & add beaten egg, mixing thoroughly. Spoon mixture evenly into pie shell & sprinkle with grated cheese. Bake in the centre of a gas oven 180°C for 45 mins. or until cooked & golden. Serve with tossed salad.
Source: contributed by Ros Linton in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.22.
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