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ESCALOPED SALMON CARRIE P WALLACE

(Fowl And Game.) - (Recipes Tried And True)







Pick bones and skin out of one can of salmon, and mince fine. Use as
much rolled cracker as you have salmon, a little salt, and cup of
cream. Fill sea shells with this mixture, placing a small piece of
butter on top of each shell. Bake twenty minutes and serve in the
shells.











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