Jane Little's Cookbook

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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