[Illustration: Salmon florentine]
1 pound can salmon
1 cup cooked, drained spinach
2 tablespoons butter or margarine
¼ teaspoon pepper
Dash nutmeg
2 tablespoons chopped onion
1 clove garlic, finely chopped
2 tablespoons butter or margarine, melted
3 tablespoons flour
¼ teaspoon salt
1¼ cups salmon liquid and milk
2 tablespoons sherry
¼ cup grated Parmesan cheese (optional)
3 hard-cooked eggs, sliced
Watercress
Drain salmon, reserving liquid. Mash salmon. Chop spinach. Season with
butter, pepper, and nutmeg. Spread seasoned spinach in a well-greased,
round baking dish, 8 × 2 inches. Cook onion and garlic in butter until
tender. Blend in flour and salt. Add salmon liquid gradually and cook
until thick, stirring constantly. Add sherry and salmon. Blend
thoroughly. An electric mixer or blender may be used. Place over
spinach. Sprinkle with cheese. Bake in a moderate oven, 350°F., for 20
to 25 minutes. Garnish with egg slices and watercress. Serves 6.