Title: Salmon a la King
Categories: Fish Heirloom Salmon
Yield: 1 Servings
| 3 | tb | Melted butter |
| 3 | tb | Flour |
| 2 1/2 | c | Milk, scalded |
| 1/4 | ts | Salt |
| 1/2 | c | Diced pimento |
| 1/4 | ts | Celery salt |
| 1 | | Egg, well beaten |
| 2 | c | Salmon |
| 1/2 | c | Mushrooms |
| 1/2 | c | Cream |
| 1/2 | tb | Minced green pepper |
Combine butter, flour, salt, and celery salt. Add milk. Cook over hot
water, stirring constantly, until thick and smooth. Add salmon which has
been drained, flaked, and all bone and skin removed. Add mushrooms,
pimento, and green pepper. Add egg and cream. Heat to boiling. Serve at
once on toast, in patty cases, or in a order of mashed potatoes. 8
servings. The Household Searchlight