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Baked Salmon Rollsfish, main dish 2 lb salmon 1/4 cup butter 1/4 cup flour 1/4 teaspoon salt 1 single cayenne to taste 1 cup crumbs bread buttered 3/4 cup mushrooms sliced 1 teaspoon onion juice 1/2 cup cream light 1/8 teaspoon pepper 1 single mace to taste 4 each mushroom caps Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2 inches wide and up to 8 inches long. Butter 8 custard cups and coil salmon into the cups. In a double boiler, cook mushrooms and onion juice for 5 minutes then add the flour, light cream, salt, pepper, cayenne and mace and stir constantly until cooked and thick. Pour sauce into custard cups then bake at 375/F for 25 minutes. Drain off juice from cups, unmold the fish and place in an ovenproof dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap on each fish roll. Broil the rolls until the mushrooms are done and the crumbs browned. Serve garnished with parsley and lemon wedges.
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