(Cook Time: 15 minutes
Ingredients:
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- dash of pepper
- 1 cup milk
- 1/2 cup half-and-half
- 1 can (16 ounces) salmon, undrained
- 2 egg yolks
- 1 tablespoon dry sherry
- 1 tablespoon grated Parmesan cheese
- rice, toast, split biscuits, or patty shells
Preparation:
In medium saucepan, melt butter over medium low heat; stir in flour to make a smooth paste. Stir in seasonings and gradually add milk and cream. Continue cooking and stirring until thickened; stir in salmon liquid. Stir about 1/2 cup of the hot mixture into the lightly beaten egg yolks, stirring quickly. Return liquid with egg yolks to the sauce mixture in the saucepan. Cook for about 2 minutes, stirring. Stir in sherry, Parmesan cheese, and flaked salmon. Heat and serve over rice, toast, biscuits, or in patty shells.Serves 4 to 6.
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