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Who Is Tom Venuto?
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| ?2002-2009 Burn The Fat
Enterprises A Division of Fitness Renaissance, LLC PO Box 5097 Hoboken, NJ 07030 | Privacy Policy | Terms of Use | Disclaimer | |"The Inner Circle"|  | |||||||||||||||||||||
| Article Directory: PRESSED SALMON Mix together two beaten eggs, a tablespoonful of butter, two cupfuls of bread crumbs, a can of salmon, flaked, and salt and pepper to [Page 303] season, turn into a buttered mould, steam for half an hour, and serve cold with Mayonnaise or Tartar Sauce. MOULDED SALMON Free a pint can of salmon from fat, skin, and bone and flake the fish with a silver fork. Add salt and pepper to season, half a cupful of cracker crumbs, two tablespoonfuls of butter melted, and three eggs beaten separately, mix thoroughly, put into a buttered mould and steam for an hour. Serve with Drawn-Butter Sauce to which chopped olives and capers have been added. SALMON IN GREEN PEPPERS Prepare Creamed Salmon according to directions given for Baked Creamed Salmon. Cut slices from the tops of sweet green peppers, remove the seeds and fibre, fill with the prepared salmon, sprinkle with crumbs, dot with butter, put into a pan of hot water and bake for twenty or thirty minutes. SALMON EN CASSEROLE Chop a large onion and fry it in butter. Add a cupful of bread crumbs and one and one half cupfuls of milk. Bring to the boil, [Page 304] add salt and pepper to season, a flaked can of salmon, and two eggs well beaten. Pour into a buttered casserole, dot with butter, and bake brown. Sprinkle with minced parsley and serve. BROILED SMOKED SALMON--I Soak for twelve hours, changing the water three times. Drain, wipe dry, dip in olive-oil and vinegar, and broil. Serve with a garnish of lemon and parsley. |
Tom
Venuto is an internationally recognized fat loss expert, nutrition
researcher, freelance writer and 
