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Salmon Pudding

1 Tbsp. butter
1 1/2 Tbsp. flour
1/2 cup milk
1 (No. 2) can Salmon
1 (3 oz.) can mushrooms
2 Tbsp. chopped celery
1 small onion, chopped
2 Tbsp. parsley
1 Tbsp. dry mustard
3 Tbsp. cream
1 tsp. salt
1/2 tsp. pepper
2 eggs, separated
1/4 cup bread crumbs

Melt butter in saucepan. Stir in flour until smooth, add milk gradually. Stir over low heat until thick. Drain Salmon and flake. Add cream sauce, mushrooms, celery, onions, parsley, mustard, cream, salt and pepper. Mix in unbeaten egg yolks and fold in stiffly beaten egg whites. Put in greased baking dish. Sprinkle with bread crumbs. Set in a pan of hot water. Put in oven 350 F. Cook until firm, about 35 minutes.

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