2 (6 oz.) cans skinless, boneless pink salmon or bone & skin 1 lb. can salmon, save liquid
3 tbsp. butter
3 tbsp. flour
Salmon liquid plus milk to make 1 c.
1/4 tsp. basil
2 tbsp. minced onion
2 c. bread cubes
1 egg, beaten
Salt & pepper to taste

Drain salmon, saving liquid. Make white sauce by blending butter and flour over medium heat. Add milk liquid, stirring frequently. Add salmon and seasonings. Mix sauce with onion, bread cubes and egg. Pour into greased loaf pan. Bake, uncovered at 350 degrees for 50 to 60 minutes. Serves 4 to 6. Suggestion: Serve with Hollandaise sauce.