Catholic Recipe: Salmon and Egg Sandwiches
The sandwich filling is a salmon and egg salad, and then the sandwiches are battered and fried, similar to French toast.
DIRECTIONS
Bone and flake salmon; combine with eggs, Worcestershire sauce, pickle relish, mayonnaise, and peanuts; mix well. Spread between slices of bread, making 6 to 8 sandwiches. Combine beaten eggs, milk, and sugar; dip sandwiches in this mixture, and fry in a little butter or margarine until golden brown on both sides. Garnish with pickle fans and olives.
Makes 6 to 8 sandwiches.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
