Beaman Family, Meats
1 lb. can salmon
1/2 t. salt
1 c. fine, soft bread crumbs
1/8 t. paprika
1 c. hot milk
1/2 t. white pepper
3 eggs, separated
3 T. lemon juice
Remove skin and bones from salmon and break up into small flakes.
Soften the bread crumbs in the milk.
Beat egg yolks until thick and lemon colored.
Add seasoning, salmon and the milk and bread crumb mixture.
Beat egg whites until stiff and fold into salmon mixture.
Turn into 8 in. baking dish which has been buttered only on bottom. Set in pan of hot water.
Bake in moderately hot oven (400) 35-40 min.
Yield: 4 servings