| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Seafood, Souffle | 4 | -6 | |
INGREDIENTS
| 2 | tb | Melted butter |
| 2 | tb | Flour |
| Liquid to equal 1 cup | ||
| 4 | Egg yolks | |
| 1/8 | ts | Pepper |
| 1/2 | ts | Salt |
| 1 | tb | Minced onion pre cook till tender |
| 1 | pn | Old bay seasoning |
INSTRUCTIONS
WHITE SAUCE recipe Mom submitted by Marina Melt butter in sauce pan; add flour mix to combine. Gradually add liquid (* using reserved salmon broth, add milk to equal 1 cup) whisk to combine. Continue stirring to make smooth white sauce; remove from heat. Add small amount of white sauce to beaten egg yolk, blending thoroughly. Then stir yolk mixture into white sauce; Add the following ingredients to white sauce. 1 can of Red-Sockeye Salmon, boned, drained (reserve liquid) and flaked, remove any skin etc. Beat 5 egg whites until peaks are formed with electric mixer. Fold egg whites into COOLED salmon mixture. Place in well greased 6 cup soufflé dish. Place dish in preheated 400 F. oven, along with a bowl of water 1 inch deep. Reduce heat to 375 F. 350 F. for 45 - 55 min. Or until golden brown. Serve immediately. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com on Sep 23, 1997
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