Yield: 50 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Milk |
| 1 pounds | White bread slices, cubed |
| 8 pounds | Pink salmon, canned |
| 1½ tablespoon | Salt |
| 1 teaspoon | Paprika |
| ½ ounce | Lemon peel, raw |
| ½ cup | Lemon juice, fresh |
| 15 \N | Eggs, raw |
Scald milk and cube bread. Mix milk and bread cubes. Flake salmon and add to other ingredients; mix lightly. Place in greased loaf pans. Set pans in hot water and bake for 1¼ hours at 325° F.
Note: for a lighter textured product, beat egg whites separately and fold into salmon mixture.
NOTES : Submitted by Dan Fullerton, exec. chef. Food Service Director 4/15/97
Recipe by: Luther Park, Hatboro, PA Posted to MC-Recipe Digest V1 #613 by Thomas Vath <tgvath@...> on May 16, 97