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| 1 Esslöffel | onion minced |
| 6 Esslöffel | butter or margarine, melted |
| 5 Esslöffel | flour |
| 1 | Bayleaf |
| 1 3/4 Tasse | chicken broth |
| 1/2 Tasse | white wine dry |
| 1 Esslöffel | tomato paste |
| 1 Dose | (7.75-oz) pink salmon; undrained |
| 1 Tasse | Half-and-half |
| | salt |
| | pepper |
| | croutons optional |
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Saut, onion in butter in a saucepan for about 5 minutes or until onion is transparent. Blend in flour, stirring constantly. Add bay leaf. Gradually stir in broth. Cook, stirring constantly, until thick and smooth. Stir wine into sauce and cook over low heat for 10 minutes. Discard bay leaf. Add tomato paste and salmon. Blend until smooth. Return to saucepan and add Half and Half. Season with salt and pepper. Heat and serve. Garnish with croutons, if desired. Yield: 4 servings.
Gail W. Davis (Mrs. Bill)
Batesville, Ar
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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