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Salmon Souffle 2 tablespoons melted butter 2 tablespoons flour 1 cup milk 2 well beaten egg yolks 1/2 teaspoon salt 1/4 teaspoon nutmeg Dash of pepper 1 1-pound can salmon, flaked 2 stiff-beaten egg whites. Make white sauce of butter, flour, and milk. Slowly add small amount of sauce to egg yolks; stir into remaining sauce. Add salt, nutmeg, pepper, salmon. Fold in whites. Bake in greased casserole in 325 deg. oven 45 minutes. Garnish with lemon