Show SALMON CASSEROLE I 1 by marguerite Wc kelsen W P 1 f V 14 A lenten entree with high food interest is this casserole of salmon combined with toast the smooth texture of the creamed fish and the cris crispness and piquancy of the lemon butter toast combine to produce a dish with both flavor and texture contrast either steamed haddock or cod may be used in place of the salmon this dish is inexpensive of good quality in minerals and in proteins SALMON CASSEROLE 2 tablespoons butter or 1 teaspoon minced onion margarine ah cup finely chopped celery 2 tablespoons flour I 1 tablespoon prepared horse A teaspoon salt radish 2 cups milk 12 4 teaspoon prepared mustard I 1 no nol 1 can salmon arid and juice as A teaspoon pepper 1 cup fine dry bread crumbs 2 hard cooked eggs chopped I 1 tablespoon finely chopped parsley melt butter in a saucepan blend in flour and salt add milk and cook until thick stirring constantly bone and flake salmon combine salmon salmon liquid dry bread crumbs parsley onion celery horse radish mustard pepper and chopped eggs fold salmon mixture into white sauce spoon mixture into G greased individual casseroles or into a greased 1 ah quart casserole bake in a moderate oven for thirty ini minutes for individual casseroles or for fifty minutes for large casserole yield C G servings LEMON BUTTER TOAST 6 tablespoons soft butter teaspoons grated lemon rind or margarine 12 slices enriched bread 2 teaspoons lemon juice combine butter lemon juice and lemon rind toast sliced bread on one side spread lemon butter on side of bread slice cut each slice in half place bread aprea spread Z side up on an cookie sheet toast under a preheated broiler for five minutes until golden brown serve with fish entrees or salads yield 12 servings 1 slice toast per engg |