Yield: 4 -6
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Melted butter |
| 2 tablespoons | Flour |
| \N \N | Liquid to equal 1 cup |
| 4 \N | Egg yolks |
| ⅛ teaspoon | Pepper |
| ½ teaspoon | Salt |
| 1 tablespoon | Minced onion pre cook till tender |
| 1 pinch | Old bay seasoning |
WHITE SAUCE
recipe Mom submitted by Marina Melt butter in sauce pan; add flour mix to combine. Gradually add liquid (* using reserved salmon broth, add milk to equal 1 cup) whisk to combine. Continue stirring to make smooth white sauce; remove from heat. Add small amount of white sauce to beaten egg yolk, blending thoroughly. Then stir yolk mixture into white sauce; Add the following ingredients to white sauce.
1 can of Red-Sockeye Salmon, boned, drained (reserve liquid) and flaked, remove any skin etc.
Beat 5 egg whites until peaks are formed with electric mixer. Fold egg whites into COOLED salmon mixture.
Place in well greased 6 cup soufflé dish. Place dish in preheated 400 F.
oven, along with a bowl of water 1 inch deep. Reduce heat to 375 F. 350 F.
for 45 - 55 min. Or until golden brown. Serve immediately.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@...
on Sep 23, 1997