Salmon and Mushrooms Royale

Preparation info

  • 2

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup thinly sliced mushrooms
  • 1 tablespoon finely chopped onion
  • ¼ cup butter
  • 1 can ( ounces) salmon
  • ¾ cup milk, approximately
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 1 egg yolk, beaten
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon dry sherry


    1. Cook the mushrooms and onion in half of the butter, stirring. When mushrooms are wilted and most of the liquid has evaporated, remove them from the heat.

    2. Drain the liquid from the salmon and combine the liquid with enough milk to make one cup. Melt the remaining butter and stir in the flour, using a wire whisk. Add the liquid, stirring rapidly with the whisk. When the mixture is thickened and smooth, add the mushroom mixture, salt, pepper to taste and cayenne. Cover and simmer for ten minutes.

    3. Mix a little of the hot sauce with the egg yolk and then return all to the pan. Heat thoroughly. Stir in the salmon, parsley and sherry. Cook for about three minutes, or until thoroughly hot.