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Baked Salmon Rolls

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      Title: BAKED SALMON ROLLS
 Categories: Fish, Salmon, Main dish
      Yield: 4 Servings
 
      2 lb SALMON
    1/4 c  Butter
    1/4 c  Flour
    1/4 ts Salt
      1 x  Cayenne to taste
      1 c  Crumbs bread buttered
    3/4 c  Mushrooms sliced
      1 ts Onion juice
    1/2 c  Cream light
    1/8 ts Pepper
      1 x  Mace to taste
      4 ea 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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