4 tbsp. butter
4 tbsp. flour
1 c. hot milk
1 tbsp. grated onion
1/4 tsp. salt
1/8 tsp. pepper
1 c. grated Colby cheese
1 (7 3/4 oz.) can salmon
3 egg yolks, lightly beaten
3 egg whites, stiffly beaten

In a saucepan, melt butter. Stir in flour and cook, stirring until the mixture is smooth and bubbling. Add the milk, all at once, and stir vigorously over medium heat until the sauce is smooth and thickened. Stir in onion, salt, pepper and cheese. Cook, stirring until the cheese is melted. Add the egg yolks and stir over low heat for 3 minutes. Remove from heat, stir in the salmon liquid from the can and let cool slightly. Flake and stir in salmon.

Generously butter an 8-inch pie plate. Place in a 400 degree oven until butter is sizzling. Fold egg whites into the salmon mixture and pour into a hot plate. Bake in a preheated oven at 400 degrees for 10 to 15 minutes or until delicately brown. Serves 2 to 3. Can easily be doubled, bake in casserole dish.