Cook Time: 55 minutes
Ingredients:
- 1 small can (approx. 7 1/2 ounces) salmon
- milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- dash ground cayenne pepper
- 1/2 teaspoon dry mustard
- 4 eggs, separated
- 1 teaspoon Worcestershire sauce
Preparation:
Drain salmon into a 1-cup measuring cup and add enough milk to make 1 cup. In a saucepan, melt butter; blend in flour and salt, cayenne, and dry mustard. Cook over low heat, stirring, until smooth and bubbly. Gradually add milk mixture and cook, stirring, until thickened. Remove from heat and quickly stir in beaten egg yolks, Worcestershire sauce, and flaked salmon. Let mixture cool.
Beat egg whites until stiff but not dry; fold into salmon mixture. Pour mixture into a buttered 2-quart soufflé dish or casserole.
Bake at 350° for 45 to 50 minutes.
Salmon souffle serves 4.
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