1 lb. can salmon
2 eggs
1 tbsp. onion, chopped fine
1 tbsp. parsley, chopped
1 tbsp. lemon juice

WHITE SAUCE:

2 tbsp. melted butter
2 tbsp. flour
1/16 tsp. pepper
1 c. milk
1/4 tsp. salt

Blend, stir, cook white sauce ingredients until thick. Pour gradually over beaten egg yolks. Cool. Add parsley, onion and lemon juice to salmon. Combine with white sauce, fold in stiffly beaten egg whites. Bake in buttered dish 30 minutes at 325 degrees, then 15 minutes at 250 degrees.