Salmon Souffle

1 cup flaked salmon

6 tbsp butter

6 tbsp flour

2 cups milk

1 tsp salt

1/8 tsp cayenne

1 tbsp lemon juice

1 tsp Worcestershire sauce

2 tbsp chopped parsley

1/2 cup parmesan cheese

4 eggs, separated

Melt butter in a saucepan and stir in flour. Add milk, a little at a time,

stirring constantly. Cook until thickened. Remove from heat and add

salmon, salt, cayenne, lemon juice, Worcestershire sauce, parsley

and cheese. Mix well. Beat egg yolks slightly and stir in. Cool cream

sauce mixture. Beat egg whites until stiff buy not dry. Fold gently into

the cream sauce. Turn into an ungreased 2 quart souffle dish. Bake in

a hot water bath in a 375 degree oven for 1 hour, until souffle is set and

nicely brown.