14 3/4 ounces pink salmon, drained, skin & bones
removed 3/4 cup milk
1 cup soft bread crumbs
1 egg — beaten
1 Tablespoon fresh parsley — chopped
1 teaspoon minced onions
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
LEMON SAUCE: 2 Tablespoons butter or margarine
4 teaspoons all-purpose flour
3/4 cup milk
2 Tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Combine the first 9 ingredients; mix well. Spoon into 8 greased muffin cups, using 1/4 cup in each. Bake at 350 degrees for 45 minutes or until browned. Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties.