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Salmon Puff

1 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
1 (1 lb.) can Salmon
1 stalk celery, chopped
1 small onion, chopped
Chopped parsley to taste
Dash of pepper
1 tsp. salt
1 Tbsp. dry mustard
2 eggs, separated

Melt butter in saucepan; stir in flour until smooth. Add milk gradually. Cook over low heat, stirring constantly until thickened. Drain Salmon and flake; add to white sauce. Add celery, onion, parsley, pepper, salt and mustard. Stir in beaten egg yolks. Beat egg whites until stiff; fold into Salmon mixture. Pour into greased 1 1/2 quart casserole. Bake 35 minutes at 350 F.

Makes 4-6 servings

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