*  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
 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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