[Illustration: Salmon soufflé]
1 can (7¾ ounces) salmon
¼ cup butter or margarine
¼ cup flour
½ teaspoon powdered mustard
¼ teaspoon salt
Dash cayenne pepper
1 cup milk
6 egg yolks, beaten
1 tablespoon chopped parsley
6 egg whites
Drain and flake salmon. Melt butter; blend in flour and seasonings. Add
milk gradually and cook until thick and smooth, stirring constantly.
Stir a little of the hot sauce into egg yolk; add to remaining sauce,
stirring constantly. Add parsley and salmon. Beat egg whites until
stiff. Fold salmon mixture into egg white. Pour into a well-greased,
2-quart casserole. Bake in a moderate oven, 350°F., for 45 minutes or
until soufflé is firm in the center. Serves 6.