Youw’ll like this menu “FIT FOR A KING”

Tomato Bouillon with Lemon Slices
Cheese Straws

Planked Salmon Savannah
Buttered Spinach Glazed Beets
Corn Sticks Conserve

Lemon Chiffon Pie Coffee

Planked Salmon Savannah

2 cups (1 lb.) Canned Salmon 2 eggs, separated

14 cup evaporated milk 14 tsp. salt, dash pepper
2 tbsps. chopped onion 2 tbsps. chopped pickle
1 bay leaf 1 tbsp. chopped parsley
3 tbsps. butter, 4 tbsps. flour 2 cups fine bread crumbs

Heat juice from salmon, milk, onion, bay leaf in double boiler. Blend butter, flour;
add to hot liquid, stir until smooth (10 min.). Stir in beaten yolks, seasonings,
pickle, parsley. Cool, combine with flaked salmon. Shape 6 cutlets; roll in flour,
slightly beaten egg whites, bread crumbs. Butter, place on greased plank or heat-
proof platter. Border with mashed potatoes as shown, brown in hot oven (450°F.)
Serve with hot spinach and glazed beets, decorate with hard-cooked egg. Serves 6.

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