30 ml butter 2 tbsp
30 ml flour 2 tbsp
250 ml milk, scalded 1 cup
4 eggs, separated
1 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
1 ml dry mustard 1/4 tsp
2 ml worcestershire sauce 1/2 tsp
1 can salmon, drained (7.5 oz/ 213 g)
1 ml cream of tartar 1/4 tsp
In a saucepan over medium heat, melt butter. Blend in flour with wire whisk. Add hot milk. While stirring, cook until mixture is thick and smooth. Cool for at least 15 minutes.
Add egg yolks, one at a time, to cooled white sauce. Add salt, pepper, dry mustard and worcestershire sauce. Flake salmon and add. Mix well.
In a large mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Continue to beat until stiff.
Add 1 cup (250 ml) egg whites to salmon mixture. Blend well. Gradually add salmon mixture to egg whites, folding until thoroughly mixed.
Pour salmon mixture into ungreased souffle dish. Bake in preheated 350 F (180 C) oven for 30 minutes or until souffle is firm. Serve immediately.
Serves: 4