Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb SALMON 3/4 c Mushrooms sliced
1/4 c Butter 1 t Onion juice
1/4 c Flour 1/2 c Cream light
1/4 t Salt 1/8 t Pepper
1 Cayenne to taste 1 Mace to taste
1 c Crumbs bread buttered 4 Mushroom caps

Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2
inches wide and up to 8 inches long. Butter 8 custard cups and coil
salmon into the cups. In a double boiler, cook mushrooms and onion
juice for 5 minutes then add the flour, light cream, salt, pepper,
cayenne and mace and stir constantly until cooked and thick. Pour
sauce into custard cups then bake at 375/F for 25 minutes.

Drain off juice from cups, unmold the fish and place in an ovenproof
dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap
on each fish roll. Broil the rolls until the mushrooms are done and
the crumbs browned. Serve garnished with parsley and lemon wedges.

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