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.

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