¼ cup butter
⅓ cup flour, sifted and measured
1 pint milk
1 teaspoon salt
¼ teaspoon Bee Brand white pepper
⅛ teaspoon Bee Brand paprika
2 teaspoons parsley, chopped fine
3 egg yolks
3 egg whites
1½ cups canned mackerel
Melt butter, add flour and stir until well blended, in saucepan over
fire, then pour on the milk, stirring constantly. Cook to a smooth,
thick cream, add seasonings, then the fish, picked over and shredded
with a silver fork; then egg yolks beaten until thick, then fold in
whites beaten stiff and dry. Turn into a buttered baking dish, and bake
until firm and delicately colored—it will require about 45 minutes.