| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Entreé/side, Fish/seafoo, To post |
5 |
Servings |
INGREDIENTS
| 1/2 |
c |
Ripe Or Stuffed Olives, cut in wedges |
| 1 |
cn |
(16 Oz) Salmon |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1/2 |
ts |
Onion Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Tarragon, crumbled |
| 1 |
c |
Milk (About) |
| 2 |
tb |
Tomato Paste, optional |
| 1/2 |
c |
Soft Bread Crumbs |
| 3 |
|
Eggs, beaten |
| 2 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 2/3 |
c |
Milk |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/3 |
c |
Parmesan Cheese, grated |
INSTRUCTIONS
MORNAY SAUCE
Cut olives into wedges and set aside. Drain salmon and save the liquid.
Remove and discard skin and large bones from salmon. Flake fish. Melt
butter and stir in flour, salt, pepper, and tarragon. Add enought milk to
liquid from drained salmon to make 1 1/3 cups. Gradually add this to
butter-flour mixture and cook, stirring constantly, until mixture boils and
sauce thickens. Stir in tomato paste. Mix together salmon, olives, and
bread crumbs. Beat egs until bubbly and stir into salmon mixture. Add the
thickened, seasoned sauce and mix well. Spoon into five (6 oz.) custard
cups which have been well greased. Place cups in pan holding about 1 inch
of hot water. Bake at 350° for about 50 minutes or until knife inserted in
center of mixture comes out clean. Remove from water and let stand 5
minutes. Unmold and serve with Mornay Sauce.
Serves 5
FOR THE MORNAY SAUCE:
Melt butter. Add flour. Gradually add milk and cook, stirring constantly,
until mixture boils and has thickened. Add salt, pepper, and cheese.
Continue to stir until cheese melts.
Makes 1 3/4 cups sauce.
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Charles G. Moyers, Jr. Posted to MC-Recipe Digest V1 #664
by Bill Spalding <billspa@icanect.net> on Jul 10, 1997
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