Recipes

16 oz. fillet of sole
8 oz. cooked shrimp
1 15-1/2 oz. can red salmon
8 oz. mushrooms
1 T. butter
3 T. grated parmesan cheese
1 T. minced onions
Bread crumbs
Make 3 cups white sauce of:
1/2 cup butter
1/2 cup flour
2-1/2 cup milk
1 T. grated parmesan cheese
1/2 t. salt
1/4 t. white pepper
the minced onion

Rinse fillet of sole, pat dry. Rinse shrimp, place on paper towels to drain. Carefully clean salmon of skin and bones. Wash and drain mushrooms. Cut into fourths. Melt butter and sauté mushrooms in it until golden brown. Drain and add mushrooms to sauce.
In bottom of buttered 2 quart casserole dish, pour a small amount of the sauce. Cover with fillet of sole. Pour over a little more sauce, place remaining fillets of sole, than the chunks of salmon, sprinkle with shrimp and cover with remaining sauce.
Sprinkle with bread crumbs and the remaining 2 tablespoon parmesan cheese. Dot with a little butter. Bake at 350° for about 30 to 45 minutes until top is golden brown. 4 generous servings.