3 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
dash of pepper
1 1/2 c. hot milk
3 eggs yolks, beaten
1 tbsp. grated onions
1 tbsp. minced parsley
1 lb. can salmon
1/2 c. mayonnaise
3 egg whites, stiffly beaten

Melt butter in top of double boiler; stir and blend in flour, salt and pepper. Add hot milk all at once, stirring occasionally until smoothly thickened. Remove from heat. Stir in yolks, parsley, onion, salmon and mayonnaise. Fold in stiffly beaten egg whites and turn into buttered 2-quart casserole and bake at 350°F to 375°F until done, approximately 1 hour.

(Amish recipe.)