2 cups leftover cooked salmon
½ cup chopped mushrooms (fresh or canned)
6 tablespoons shortening
1 ½ tablespoons flour
1 ½ cups milk
2 egg yolks
½ teaspoon Worchestershire sauce
1 teaspoon salt
1 teaspoon lemon juice
DRAIN and flake the salmon. FRY mushrooms in 2 tablespoons shortening for 10 minutes. MELT remaining shortening in heavy saucepan and STIR in flour. STIR in milk and cook over medium heat stirring constantly until thick. ADD egg yolks (first beating with a little hot mixture). BLEND in remaining ingredients. COOK over low heat for two minutes, stirring constantly.
SERVE over cooked rice or toast.