SALMON CREPES BAYOU
1 pound can salmon 1 teaspoon chopped onion 3 tablespoons butter or other fat, melted ¼ cup flour ¼ teaspoon salt Dash white pepper Dash nutmeg 1½ cups salmon liquid and milk 2 egg yolks, beaten 2 tablespoons grated Parmesan cheese 2 tablespoons sherry 12 crepes 2 lemon slices, cut into sixths Parsley
Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until tender. Blend in flour and seasonings. Add salmon liquid gradually and cook until thick, stirring constantly. Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly. Add cheese and sherry and stir until blended. Mix ½ cup of the sauce with the salmon. Blend well. Reserve remaining sauce to serve with crepes. Spread about 2 tablespoons of salmon mixture on each crepe. Roll like a jelly roll. Place crepes on a cooky sheet, 15 x 12 inches. Heat in a moderate oven, 350°F., for 10 to 15 minutes. Heat the sauce.
Arrange the crepes in a circle in a chafing dish. Garnish each crepe with lemon and parsley. Place sauce in the center of the crepes. Serves 6.