1/2 C Ripe Or Stuffed Olives — cut in wedges
1 16 Oz. Can Salmon
3 Tbsp Butter
3 Tbsp Flour
1/2 Tsp Onion Salt
1/8 Tsp Pepper
1/8 Tsp Tarragon — crumbled
1 C Milk (About)
2 tbsp Tomato Paste — optional
1/2 C Soft Bread Crumbs
3 Eggs — beaten
— <MORNAY SAUCE> 2 tbsp Butter
3 tbsp Flour
1 2/3 C Milk
3/4 tsp Salt
1/8 tsp Pepper
1/3 C Parmesan Cheese — grated
Cut olives into wedges and set aside. Drain salmon and save the liquid. Remove and discard skin and large bones from salmon. Flake fish. Melt butter and stir in flour, salt, pepper, and tarragon. Add enought milk to liquid from drained salmon to make 1 1/3 cups. Gradually add this to butter-flour mixture and cook, stirring constantly, until mixture boils and sauce thickens. Stir in tomato paste. Mix together salmon, olives, and bread crumbs. Beat egs until bubbly and stir into salmon mixture. Add the thickened, seasoned sauce and mix well. Spoon into five (6 oz.) custard cups which have been well greased. Place cups in pan holding about 1 inch of hot water. Bake at 350? for about 50 minutes or until knife inserted in center of mixture comes out clean. Remove from water and let stand 5 minutes. Unmold and serve with Mornay Sauce.
Serves 5
FOR THE MORNAY SAUCE:
Melt butter. Add flour. Gradually add milk and cook, stirring constantly, until mixture boils and has thickened. Add salt, pepper, and cheese. Continue to stir until cheese melts.
Makes 1? cups sauce.
Source: “Mountain Measures” –Junior League of Charleston, WV ed. 1974