1 7¾-oz. can salmon
¼ cup butter or margarine
¼ cup flour
dash of pepper
1¾ cups milk
1 tablespoon chopped anchovies
1 cup drained, canned peas
1 teaspoon chopped parsley
5 slices toast
Drain salmon reserving liquor; remove skin and bones and flake. Melt butter or margarine in a saucepan; add flour and pepper and stir until blended. Combine salmon liquor with milk to make about 2 cups liquid. Gradually stir liquid into butter-flour mixture. Cook, stirring constantly, until smooth and thickened. Add salmon, anchovies, peas and parsley. Heat thoroughly and serve on toast. 5 Servings