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Salmon Puff

1 tsp. butter
2 Tbsp. flour
2 eggs, separated
16 oz. can Salmon, drained
1 small chopped onion
1 Tbsp. dry mustard
Dash of salt
Dash of pepper
3/4 cup milk
1 stalk chopped celery


Preheat oven to 350 F. Make cream sauce of butter, flour, and milk. Drain Salmon and flake. Add to sauce. Combine celery, onion, parsley, mustard, and seasonings. Add to sauce with egg yolks. Mix well. Beat egg whites stiff and fold into Salmon mixture. Pour into greased 1 1/2 quart casserole and bake for 35 minutes. Serve immediately.








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