|Onion||1⁄4 Cup (4 tbs), minced|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||4 1⁄2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs) (If Canned Salmon Is Used, The Liquid From The Can May Be Substituted For Part Of The Milk)|
|Ground black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Cooked salmon||2 Cup (32 tbs) (Canned/Fresh)|
|Chopped parsley||1 Tablespoon|
1. In a saucepan saute the onion in butter until it is transparent. Using a wire whisk, stir in the flour. Meanwhile, bring the milk to a boil and add all at once to the butter-onion mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
2. Stir in the salt, pepper, cayenne, cream, sherry and cognac. Stir in the flaked salmon and parsley and heat until very hot.