1 cp white sauce
1 cp light cream
3 lightly beaten egg yolks
3 tbsp white wine
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp dried tarragon
1 can salmon
1 - In saucepan, combine 1 cp white sauce and 1 cp light cream; cook and stir over
medium low heat until thickened and bubbly.
2 - Stir small amount of mixture into 3 lightly beaten egg yolks; gradually stir rest of mixture
into eggs and return to heat.
3 - Cook and stir over low heat until thickened and bubbly.
4 - Remove from heat; stir in 3 tbsp white wine, 2 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp dried tarragon, crushed.
5 - Ad can salmon, heat through, and serve in patty shells.