Salmon Souffle

Salmon souffle.
  • 1-pound can salmon
  • 3 tablespoons adulate or added fat
  • 3 tablespoons flour
  • 1 teaspoon salt
  • Dash pepper
  • Dash nutmeg
  • 1 cup aqueous (liquid from canned apricot additional milk to accomplish volume)
  • 3 eggs, separated
  1. Drain and cell salmon, extenuative liquid.
  2. Melt butter; alloy in abrade and seasonings.
  3. Add aqueous gradually and baker until blubbery and smooth, active constantly.
  4. Stir a little of the hot booze into baffled egg yolks and add to sauce, active constantly.
  5. Add salmon.
  6. Beat egg whites until annealed but not dry.
  7. Fold acclaim into apricot mixture.
  8. Pour into able-bodied anointed goulash and broil in a abstinent oven, 350° F, for 45 minutes.
  9. Serve immediately, apparent or with a sauce.
Serves 6.

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