The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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4 T butter drained and flaked (two 7-ounce cans)
4 T finely chopped onion 3 T finely cut fresh dill
4 T flour 1½ tsp lemon juice
1 c milk 1½ tsp salt
5 egg yolks 1/8 tsp cayenne
1 T tomato paste 6 egg whites
1½ c canned salmon, thoroughly Hollandaise sauce (optional)
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Preheat the oven to 400°. Coat the bottom and sides of a 2-quart soufflé
dish with a tablespoon of the butter and melt the remaining butter in a
heavy saucepan. When the foam subsides, add the onion and cook over moderate
heat for about 3 minutes. Do not let the onions brown. Off the heat, mix in
the flour and stir it to a smooth paste. Add the milk all at once and beat
with a whisk to partially dissolve the flour. Then cook over moderate heat,
whisking constantly, until the sauce is smooth and very thick. Remove the
pan from the heat and beat into it, one at a time, the 5 egg yolks, then
stir in the tomato paste, salmon, dill, lemon juice, salt and cayenne. Cool
slightly. Meanwhile, with a large whisk or rotary beater, beat the egg
whites, preferably in an unlined copper bowl, until they are stiff enough to
form unwavering peaks on the beater when it is lifted out of the bowl. Stir
a heaping tablespoon of the whites into the salmon mixture, then with a
rubber spatula, fold in the remaining egg whites gently but thoroughly until
no white streaks show; be careful not to overfold. Pour the mixture into the
soufflé dish, reduce the heat to 375° and bake the soufflé undisturbed in
the center of the oven for 35 to 40 minutes, or until it has puffed and is
lightly brown on top. Serve, if you like, withn Hollandaise sauce. Serves 6.
