TIMBALES:

4 slices bread
1/4 c. milk
2 tbsp. butter
1 sm. onion, finely chopped
1 (1 lb.) can salmon, do not drain
3 eggs
1/2 tsp. salt
1/2 tsp. tarragon

CHEESE SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. milk
1 c. grated cheddar cheese

Preheat oven to 350 degrees and grease 4 to 6 8 oz. custard cups. Trim crusts from bread and soak bread slices in milk. Heat butter, toss in finely chopped onion and cook for several minutes or until limp, then mix with salmon, salmon liquid and moist bread thoroughly. Beat eggs slightly and stir into salmon mixture along with salt and tarragon. Spoon into custard cups and set cups in a shallow baking pan half filled with hot water. Bake 30 to 35 minutes.

While timbales bake, make the sauce: melt butter in a saucepan. Stir in flour smoothly, then add milk and cook over low heat, stirring constantly until bubbly. Stir in cheese and cook until cheese melts. Unmold timbales on serving plate and serve with cheese sauce.