Butter Salmon Soufflé
|Evaporated milk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Salmon||1 Pound (flaked canned)|
Melt butter and blend with flour.
Add milk, water and salt; cook until thickened, stirring constantly.
Pour slowly over stiffly beaten egg yolks.
Fold in stiffly beaten egg whites.
Pour into buttered baking dish, place in pan of hot water and bake in moderate oven (350°F.) 45 to 50 minutes.