1 tbsp. butter
2 tbsp. flour
3/4 c. milk
1 (1 lb.) can salmon
1 stalk celery, chopped
1 sm. onion, chopped
Chopped parsley to taste
Dash of pepper
1 tsp. salt
1 tbsp. dry mustard
2 eggs, separated

Melt butter in saucepan; stir in flour until smooth. Add milk gradually. Cook over low heat, stirring constantly until thickened. Drain salmon and flake; add to white sauce. Add celery, onion, parsley, pepper, salt and mustard. Stir in beaten egg yolks. Beat egg whites until stiff; fold into salmon mixture. Pour into greased 1 1/2 quart casserole. Bake 35 minutes at 350 degrees. Makes 4-6 servings.