Salmon Souffle

Salmon souffle.
  • 1-pound can salmon
  • 3 tablespoons butter or other fat
  • 3 tablespoons flour
  • 1 teaspoon salt
  • Dash pepper
  • Dash nutmeg
  • 1 cup liquid (liquid from canned salmon plus milk to make volume)
  • 3 eggs, separated
  1. Drain and flake salmon, saving liquid.
  2. Melt butter; blend in flour and seasonings.
  3. Add liquid gradually and cook until thick and smooth, stirring constantly.
  4. Stir a little of the hot sauce into beaten egg yolks and add to sauce, stirring constantly.
  5. Add salmon.
  6. Beat egg whites until stiff but not dry.
  7. Fold gently into salmon mixture.
  8. Pour into well greased casserole and bake in a moderate oven, 350° F, for 45 minutes.
  9. Serve immediately, plain or with a sauce.
Serves 6.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages