Name: Salmon and Mushrooms Royale
Yield: 2 servings
Cuisine: United States
Ingredients: ¼ teaspoon salt; Freshly ground black pepper; ¾ cup milk, approximately; 2 tablespoons all-purpose flour; 1 tablespoon dry sherry; 1 tablespoon finely chopped parsley; 1 egg yolk, beaten; ¼ teaspoon cayenne pepper (optional); 1 cup thinly sliced mushrooms; ¼ cup butter; 1 tablespoon finely chopped onion; 1 can (7¾ ounces) salmon

Preparation info

2
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 cup thinly sliced mushrooms
1 tablespoon finely chopped onion
¼

Method

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.
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

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Salmon and Mushrooms Royale

Ingredients

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