Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Minced onion |
| 6 tablespoons | Melted butter or margarine |
| 5 tablespoons | Flour |
| 1 \N | Bay leaf |
| 1¾ cup | Chicken broth |
| ½ cup | Dry white wine |
| 1 tablespoon | Tomato paste |
| 1 can | (7.75-oz) pink salmon; undrained |
| 1 cup | Half and Half |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| \N \N | Croutons (optional) |
Saut‚ onion in butter in a saucepan for about 5 minutes or until onion is transparent. Blend in flour, stirring constantly. Add bay leaf. Gradually stir in broth. Cook, stirring constantly, until thick and smooth. Stir wine into sauce and cook over low heat for 10 minutes. Discard bay leaf. Add tomato paste and salmon. Blend until smooth. Return to saucepan and add Half and Half. Season with salt and pepper. Heat and serve. Garnish with croutons, if desired. Yield: 4 servings.
GAIL W. DAVIS (MRS. BILL)
BATESVILLE, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .