[Illustration: Salmon crepes bayou]
1 pound can salmon
1 teaspoon chopped onion
3 tablespoons butter or other fat, melted
¼ cup flour
¼ teaspoon salt
Dash white pepper
Dash nutmeg
1½ cups salmon liquid and milk
2 egg yolks, beaten
2 tablespoons grated Parmesan cheese
2 tablespoons sherry
12 crepes
2 lemon slices, cut into sixths
Parsley
Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until
tender. Blend in flour and seasonings. Add salmon liquid gradually and
cook until thick, stirring constantly. Stir a little of the hot sauce
into egg yolk; add to remaining sauce, stirring constantly. Add cheese
and sherry and stir until blended. Mix ½ cup of the sauce with the
salmon. Blend well. Reserve remaining sauce to serve with crepes. Spread
about 2 tablespoons of salmon mixture on each crepe. Roll like a jelly
roll. Place crepes on a cooky sheet, 15 x 12 inches. Heat in a moderate
oven, 350°F., for 10 to 15 minutes. Heat the sauce.
Arrange the crepes in a circle in a chafing dish. Garnish each crepe
with lemon and parsley. Place sauce in the center of the crepes. Serves
6.