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(A Colonial Recipe)
4 to 5 lb. piece of salmon,
2 qt. water
1/4 c. white wine vinegar
3 parsley sprigs
1 medium onion, sliced
1 Tbsp. salt
8 whole black peppers
1 bay leaf

Egg Sauce:
3 Tbsp. butter
1 Tbsp. chopped green onion
3 Tbsp. flour
1 1/4 tsp. salt
2 1/2 c. milk
3 chopped, hard-cooked eggs
4 tsp. chopped fresh dill or
chopped parsley
1/8 tsp. Tabasco sauce

Wash salmon; wrap in cheesecloth. Place on rack in fish
poacher or in large kettle. Add 2 quarts water, vinegar,
parsley, onion, salt, peppers and bay leaf. (Fish should be
covered with water.) Slowly bring to boiling; reduce heat and
simmer, covered, 30 to 40 minutes. Remove from heat and let
stand, partly covered, about 10 minutes.
Meanwhile, make egg sauce. Carefully lift salmon out of
liquid and remove cheesecloth. Place salmon on heated serving
platter. Carefully lift off top skin and gently scrape off
soft brown flesh to expose pink meat underneath. Spoon some
egg sauce over salmon. Garnish with lemon wedges or parsley
sprigs. Serve immediately with remaining sauce.
Egg Sauce: Saute onion in butter until tender, but not
brown, about 5 minutes. Remove from heat. Stir in flour and
salt. Gradually stir in milk. Bring to boil, stirring con-
stantly; reduce heat and simmer 1 minute. Stir in eggs, dill
or parsley and Tabasco sauce. Keep warm.

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