A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Steam the salmon mixture in a buttered mold and serve with a tangy mustard sauce cooked in a double boiler until thickened.
Preserved exactly as written in the original source
chop fish, add butter
beat bread crumbs into eggs, stir together and put in buttered mold
steam one hour
make a sauce of three eggs, one tablespoonful prepared mustard, five tablespoonfuls vinegar, one-half teaspoonful salt, red pepper
beat eggs light and mix all together
cook in double boiler until it thickens
Modern guidance to help you succeed with this vintage recipe
Steaming the salmon mixture in a mold creates a delicate custard texture as the egg proteins coagulate gently at lower temperatures than direct heat would allow, preventing the mixture from becoming rubbery or dry. The bread crumbs act as a binder and absorb excess moisture, creating structure while keeping the loaf tender. The double boiler method for the sauce prevents the eggs from scrambling by maintaining temperatures below 180°F, allowing them to thicken gradually into a smooth, creamy emulsion with the vinegar and mustard.
The steamed salmon loaf can be prepared up to 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and refrigerated. Reheat by steaming for 15-20 minutes until warmed through. The mustard sauce is best made fresh, but can be prepared up to 4 hours ahead and gently reheated in the double boiler, whisking constantly.
Store leftover salmon loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. The mustard sauce should be stored separately in an airtight container in the refrigerator for up to 2 days. Reheat the salmon loaf by steaming for 10-15 minutes. Reheat the sauce gently in a double boiler over low heat, whisking frequently to restore smooth texture.
AI-generated tips from Chef Cecil's culinary database
The steamed salmon loaf can be prepared up to 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and refrigerated. Reheat by steaming for 15-20 minutes until warmed through. The mustard sauce is best made fresh, but can be prepared up to 4 hours ahead and gently reheated in the double boiler, whisking constantly.
Store leftover salmon loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. The mustard sauce should be stored separately in an airtight container in the refrigerator for up to 2 days. Reheat the salmon loaf by steaming for 10-15 minutes. Reheat the sauce gently in a double boiler over low heat, whisking frequently to restore smooth texture.
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