Salmon Timbales With Mornay Sauce

* Exported from MasterCook II *

Salmon Timbales With Mornay Sauce

Recipe By : Mrs. Charles G. Moyers, Jr.
Serving Size : 5 Preparation Time :0:45
Categories : Entreé/Side Dish Fish/Seafood
To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Ripe Or Stuffed Olives -- cut in wedges
1 16 Oz. Can Salmon
3 Tbsp Butter
3 Tbsp Flour
1/2 Tsp Onion Salt
1/8 Tsp Pepper
1/8 Tsp Tarragon -- crumbled
1 C Milk (About)
2 tbsp Tomato Paste -- optional
1/2 C Soft Bread Crumbs
3 Eggs -- beaten
-- <MORNAY SAUCE>
2 tbsp Butter
3 tbsp Flour
1 2/3 C Milk
3/4 tsp Salt
1/8 tsp Pepper
1/3 C Parmesan Cheese -- grated

Cut olives into wedges and set aside. Drain salmon and save the
liquid. Remove and discard skin and large bones from salmon. Flake
fish. Melt butter and stir in flour, salt, pepper, and tarragon. Add
enought milk to liquid from drained salmon to make 1 1/3 cups.
Gradually add this to butter-flour mixture and cook, stirring
constantly, until mixture boils and sauce thickens. Stir in tomato
paste. Mix together salmon, olives, and bread crumbs. Beat egs until
bubbly and stir into salmon mixture. Add the thickened, seasoned sauce
and mix well. Spoon into five (6 oz.) custard cups which have been well
greased. Place cups in pan holding about 1 inch of hot water. Bake at
350° for about 50 minutes or until knife inserted in center of mixture
comes out clean. Remove from water and let stand 5 minutes. Unmold and
serve with Mornay Sauce.

Serves 5

FOR THE MORNAY SAUCE:

Melt butter. Add flour. Gradually add milk and cook, stirring
constantly, until mixture boils and has thickened. Add salt, pepper,
and cheese. Continue to stir until cheese melts.

Makes 1¾ cups sauce.

Source: "Mountain Measures" --Junior League of Charleston, WV
ed. 1974

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