Recipe - Salmon Timbales With Mornay Sauce

One half cup Ripe Or Stuffed Olives, cut
in wedges
1 cn (16 Oz) Salmon
3 tablespoon Butter
3 tablespoon Flour
One half teaspoon Onion Salt
1/8 teaspoon Pepper
1/8 teaspoon Tarragon, crumbled
1 cup Milk (About)
2 tablespoon Tomato Paste, optional
One half cup Soft Bread Crumbs
3 Eggs, beaten

MORNAY SAUCE
2 tablespoon Butter
3 tablespoon Flour
1 2/3 cup Milk
Three fourths teaspoon Salt
1/8 teaspoon Pepper
1/3 cup 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
butterflour 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 1 Three fourths cups sauce.

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

Recipe by: Mrs. Charles G. Moyers, Jr. Posted to MCRecipe Digest V1 #664
by Bill Spalding billspa@icanect.net on Jul 10, 1997