SALMON FLORElSTTTISrE 



1 pound can salmon 



1 cup cooked, drained spinach 



2 tablespoons butter or margarine 

 Va teaspoon pepper 



Dash nutmeg 



2 tablespoons chopped onion 



1 clove garlic, finely chopped 



2 tablespoons butter or margarine, 

 melted 



3 tablespoons flour 

 1/4 teaspoon salt 

 1 Va cups salmon liquid and milk 



2 tablespoons sherry 



Va cup grated Parmesan cheese 

 (optional) 



3 hard-cooked eggs, 

 sliced 



Watercress 



Drain salmon, reserving liquid. Mash salmon. Chop spinach. Season with 

 butter, pepper, and nutmeg. Spread seasoned spinach in a well-greased, 

 round baking dish, 8x2 inches. Cook onion and garlic in butter until tender. 

 Blend in flour and salt. Add salmon liquid gradually and cook until thick, 

 stirring constantly. Add sherry and salmon. Blend thoroughly. An electric 

 mixer or blender may be used. Place over spinach. Sprinkle with cheese. 

 Bake in a moderate oven, 350°F., for 20 to 25 minutes. Garnish with egg 

 slices and watercress. Serves 6. 



