| 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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