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Hot Salmon Mousse

ID: 557   Seafood  
  Yield/Servings: 6 servings  
6 tbsp. butter
6 tbsp. flour
2 cups milk
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbs. lemon juice
1 tsp. onion juice
4 eggs, well beaten
4 cups canned salmon (2 No. 2 cans)
1 cup soft bread crumbs

Make white sauce of butter, flour, milk, salt and pepper. When thick, add lemon juice and onion juice. Cool. Combine sauce with eggs, salmon and crumbs. Fill well-oiled fish mold with mixture, set it in pan of hot water, bake in slow oven, 300 degrees, about 45 minutes. Unmold, garnish with strips of pimiento and asparagus tips, lemon wedges and watercress or parsley.

Recipe Source: JMD
Submitted by:
Creative Cooking

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