Arrange the crepes in a circle in a chafing dish. Garnish each crepe with lemon and parsley. Place sauce in the center of the crepes. Serves 6.
¾ cup sifted flour ¼ teaspoon salt 2 eggs, beaten 1 cup milk
Sift dry ingredients together. Combine egg and milk. Add gradually to flour and salt; stir only until batter is smooth. Drop 2 tablespoons of batter onto a hot greased griddle or frying pan. Fry about 2 minutes or until crepe is browned on the underside, turn, and fry until the bottom is browned. Makes 12 crepes.
[Illustration: Hearty dishes from Chicago]
1 pound can salmon ¼ cup chopped onion 3 tablespoons butter or other fat, melted 3 tablespoons flour 1½ teaspoons curry powder ½ teaspoon salt ¼ teaspoon salt ¼ teaspoon ginger Dash pepper 2 cups salmon liquid and milk 3 cups cooked rice
Drain salmon, reserving liquid. Break salmon into large pieces. Cook onion in butter until tender. Blend in flour and seasonings. Add salmon liquid gradually and cook until thick, stirring constantly. Add salmon; heat. Serve over rice with any of the following curry condiments. Serves 6.
Curry condiments: chopped hard-cooked egg whites; shredded toasted coconut; chopped nuts; chopped green pepper; chopped tomatoes; fried noodles; chopped onions; crystallized ginger; sieved hard-cooked egg yolks.
1 pound can salmon ½ cup chopped onion 2 tablespoons butter or margarine, melted ⅔ cup water 1 can (10½ ounces) condensed consommé 1 cup uncooked rice 18 mushrooms 3 green peppers 3 tomatoes ½ cup butter or margarine, melted
Drain salmon. Break salmon into large pieces. Cook onion in butter until tender. Add water and consommé; bring to a boil. Place rice, salmon, and consommé mixture in a well-greased, 2-quart casserole. Stir. Bake, covered, in a moderate oven, 350°F., for 35 minutes or until rice is tender. While rice is baking, wash mushrooms, green peppers, and tomatoes. Cut tomatoes and green peppers into sixths. Remove stems from mushrooms. Alternate tomatoes, mushrooms, and green peppers on 6 skewers, 7 inches each. Place on a greased broiler pan. Brush kebabs with butter. Broil about 3 inches from source of heat for 3 minutes. Turn carefully; brush other side with butter and broil 3 minutes longer. Serve salmon-rice mixture on a platter with kebabs over top. Serves 6.