2 c. salmon (1 pt. jar)
3 tbsp. melted butter
3 tbsp. flour
2 1/2 c. milk
1/4 tsp. salt
1/4 c. diced pimiento
1/4 c. minced green pepper
1/4 tsp. celery salt
1 egg, well beaten
1/2 c. mushrooms (4 oz.)
1/2 c. half and half (or cream)

Combine butter, flour, salt and celery salt. Add milk; cook over medium heat, stirring constantly until thick and smooth. Add salmon which has been drained, flaked and all bone and skin removed. Add mushrooms, pimiento and green pepper. Mix well. Add egg and cream. Heat to boiling. Serve at once on toast points, patty cakes or mashed potatoes.