Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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