Cook together two tablespoonfuls of butter and two of flour, add two cupfuls of milk or cream, and cook until thick, stirring constantly. Add salt, pepper and minced parsley to season, and a can of flaked salmon. Reheat and arrange in a baking-dish with alternate layers of crumbs and butter, having crumbs and butter on top. Bake in the oven until brown.
SALMON PATTIES
Prepare Creamed Salmon according to directions given in the recipe for Baked Creamed Salmon. Fill patty-shells and serve.
ESCALLOPED SALMON—I
Prepare Creamed Salmon according to directions given for Baked Creamed Salmon. Put into a buttered baking-dish, cover with crumbs, dot with butter, and brown in the oven.
ESCALLOPED SALMON—II
Cook together two tablespoonfuls of butter and one of flour. Add a cupful of water, the juice of a lemon, a small onion chopped, the yolks of three boiled eggs mashed smooth, and pepper and salt to season. Cook until thick, stirring constantly. Add a can of flaked salmon, reheat, and serve.
COQUILLES OF SALMON
Prepare Creamed Salmon according to directions given in the recipe for Baked Creamed Salmon, seasoning with salt, pepper and lemon-juice. Put into buttered shells or individual dishes with alternate layers of cooked mushrooms. Sprinkle with crumbs and grated cheese, dot with butter and brown in the oven.