Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | SALMON |
¼ cup | Butter |
¼ cup | Flour |
¼ teaspoon | Salt |
1 \N | Cayenne to taste |
1 cup | Crumbs bread buttered |
¾ cup | Mushrooms sliced |
1 teaspoon | Onion juice |
½ cup | Cream light |
⅛ teaspoon | Pepper |
1 \N | Mace to taste |
4 \N | Mushroom caps |
Remove skin and bones. Cut salmon into strips ½ inch thick by 1½ inches wide and up to 8 inches long. Butter 8 custard cups and coil salmon into the cups. In a double boiler, cook mushrooms and onion juice for 5 minutes then add the flour, light cream, salt, pepper, cayenne and mace and stir constantly until cooked and thick. Pour sauce into custard cups then bake at 375/F for 25 minutes.
Drain off juice from cups, unmold the fish and place in an ovenproof dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap on each fish roll. Broil the rolls until the mushrooms are done and the crumbs browned. Serve garnished with parsley and lemon wedges.