Salmon timbales with mornay sauce

5 Servings

Ingredients

Quantity Ingredient
½ cup Ripe Or Stuffed Olives, cut in wedges
1 can (16 Oz) Salmon
3 tablespoons Butter
3 tablespoons Flour
½ teaspoon Onion Salt
⅛ teaspoon Pepper
⅛ teaspoon Tarragon, crumbled
1 cup Milk (About)
2 tablespoons Tomato Paste, optional
½ cup Soft Bread Crumbs
3 Eggs, beaten
2 tablespoons Butter
3 tablespoons Flour
1⅔ cup Milk
¾ teaspoon Salt
⅛ teaspoon Pepper
⅓ cup Parmesan Cheese, grated

Directions

MORNAY SAUCE

Cut olives into wedges and set aside. Drain salmon and save the liquid.

Remove and discard skin and large bones from salmon. Flake fish. Melt butter and stir in flour, salt, pepper, and tarragon. Add enought milk to liquid from drained salmon to make 1⅓ cups. Gradually add this to butter-flour mixture and cook, stirring constantly, until mixture boils and sauce thickens. Stir in tomato paste. Mix together salmon, olives, and bread crumbs. Beat egs until bubbly and stir into salmon mixture. Add the thickened, seasoned sauce and mix well. Spoon into five (6 oz.) custard cups which have been well greased. Place cups in pan holding about 1 inch of hot water. Bake at 350° for about 50 minutes or until knife inserted in center of mixture comes out clean. Remove from water and let stand 5 minutes. Unmold and serve with Mornay Sauce.

Serves 5

FOR THE MORNAY SAUCE:

Melt butter. Add flour. Gradually add milk and cook, stirring constantly, until mixture boils and has thickened. Add salt, pepper, and cheese.

Continue to stir until cheese melts.

Makes 1 ¾ cups sauce.

Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Charles G. Moyers, Jr. Posted to MC-Recipe Digest V1 #664 by Bill Spalding <billspa@...> on Jul 10, 1997

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