Ingredients:
6 Tbls. butter
6 Tbls. flour
1/12 C milk
1/4 C dry white wine
1 tsp. salt
1/4 tsp freshly ground black pepper
Cayenne pepper to taste
1 Tbls. lemon juice
2 Tbls. chopped parsley
1 tsp. Worcestersire sauce
1/2 lb. Salmon, skinned, boned, cooked and flaked
4 eggs, separated
Directions:
Preheat oven to 325 degrees
Melt the butter and blend in the flour
Gradually stir in the milk and wine. Bring to a boil, stirring until mixture thickens. Add the salt, pepper, Cayenne, lemon juice, parsley, Worcestershire and salmon.
Beat in the egg yolks. Cool slightly. Beat the egg white until stiff but not dry and fold in. Turn into a greased, two-quart souffle' dish. Set in a pan of hot water. Bake for one hour
Yield: four servings
6 Tbls. butter
6 Tbls. flour
1/12 C milk
1/4 C dry white wine
1 tsp. salt
1/4 tsp freshly ground black pepper
Cayenne pepper to taste
1 Tbls. lemon juice
2 Tbls. chopped parsley
1 tsp. Worcestersire sauce
1/2 lb. Salmon, skinned, boned, cooked and flaked
4 eggs, separated
Directions:
Preheat oven to 325 degrees
Melt the butter and blend in the flour
Gradually stir in the milk and wine. Bring to a boil, stirring until mixture thickens. Add the salt, pepper, Cayenne, lemon juice, parsley, Worcestershire and salmon.
Beat in the egg yolks. Cool slightly. Beat the egg white until stiff but not dry and fold in. Turn into a greased, two-quart souffle' dish. Set in a pan of hot water. Bake for one hour
Yield: four servings