Recipe(tried): Salmon wiggle!

Hi Jeanne-
If you had what we had when we were growing up in Vermont, it was made with a very simple medium white sauce, which you can find in any recipe book or online, (see one below). When the white sauce was done, my mother added pre-cooked frozen, canned, or fresh garden peas, and canned red salmon.. It was, and still is, delicious, simple, and who knew that salmon would be so good for us? I have never had the version with eggs, but sounds very interesting and full of protein.

If you have never made white sauce, don't give up if your first try is a little lumpy or something.The key is to add the milk slowly stirring constantly, and having the temp really low until all the milk is added. Enjoy...

Here are two thicknesses of white sauce from Betsy at RecipeLink recipes--I use method 2 to cook:

MEDIUM WHITE SAUCE:
2 tbsp butter or fat
2 tbsp flour
1/4 tsp salt
1 cup milk, cream, or stock

THICK WHITE SAUCE:
3 tbsp butter or fat
3 tbsp flour
1/4 tsp salt
1 cup milk, cream, or stock

USE METHOD 1, 2, OR 3:

METHOD 1:
Melt fat, stir in flour and salt. Cook until mixture bubbles. Remove from heat; add liquid, and stir until smooth. Cook in double boiler or over low heat until mixture thickens, stirring constantly or not at all.

METHOD 2:
Melt fat and remove from heat. Add flour and salt. Stir until smooth. Add liquid gradually, stirring constantly over low heat until mixture thickens.

METHOD 3:
Stir enough liquid into flour and salt to form a thin smooth paste. Scald remainder of liquid in double boiler. Add flour paste to hot liquid, stirring constantly until mixture thickens. Cover and cook 20 minutes longer. Stir in fat just before serving. To keep hot and prevent crust from forming over sauce, place over hot water and cover tightly.

FOR A PERFECT WHITE SAUCE:
1. Melt butter; stir in flour and salt.
2. Add milk gradually; stir until smooth.
A perfect white sauce is smooth, glossy, satiny.

Makes 1 cup sauce