SALMON SOUFFLE 



1 can (7% ounces) salmon 

 % cup butter or margarine 

 1/4 cup flour 



Vi teaspoon powdered mustard 

 % teaspoon salt 



Dash cayenne pepper 



1 cup milk 



6 egg yolks, beaten 



1 tablespoon chopped parsley 



6 egg whites 



Drain and flake salmon. Melt butter; blend in flour and seasonings. Add milk 

 gradually and cook until thick and smooth, stirring constantly. Stir a little 

 of the hot sauce into egg yolk; add to remaining sauce, stirring constantly. 

 Add parsley and salmon. Beat egg whites until stiff. Fold salmon mixture into 

 egg white. Pour into a well-greased, 2-quart casserole. Bake in a moderate 

 oven, 350°F., for 45 minutes or until souffle is firm in the center. Serves 6. 



14 



