1 tsp. butter
2 tbsp. flour
2 eggs, separated
16 oz. can salmon, drained
1 sm. chopped onion
1 tbsp. dry mustard
Dash of salt
Dash of pepper
3/4 c. milk
1 stalk chopped celery

Preheat oven to 350 degrees. Make cream sauce of butter, flour, and milk. Drain salmon and flake. Add to sauce. Combine celery, onion, parsley, mustard, and seasonings. Add to sauce with egg yolks. Mix well. Beat egg whites stiff and fold into salmon mixture. Pour into greased 1 1/2 quart casserole and bake for 35 minutes. Serve immediately.