1 salmon box of 7 1/2 OZ
1/2 soft butter cup
salt with the taste
1/4 C with nutmeg tea
1 Cayenne pepper pinch
1/2 C with white wine or vinegar tea to tarragon
To thin out the leaves of salmon in its juice, to crush the arètes
and to place the whole in the mixer.
To reduce out of mashed potaties and, while continuing to beat, add
butter and spices.
When it is homogeneous, to make cool.
To add the vinegar.
When quite built-in, to deposit the creamy preparation in a pretty
dish and to make cool.
To present with biscuits, let us croutons or crudenesses.