Skin and bone salmon, put it through a meat grinder, and add cream sauce. Mix in mushrooms (sliced and sauteed in butter), egg yolks, and whites. Season and add cream. Put in well-greased pyrex dish and top with bread crumbs and cheese. Bake in dish of hot water 35 minutes at 350F.
Wine Pairing(s)
Ficklin 10-Yr Tawny Port
Burmester 10-yr Tawny Port
Quinta do Noval Late Bottled Vintage Port
Fonseca 'Bin 27' Reserve Port
Benjamin Tawny Port
Delaforce 'His Eminence's Choice' 10-Yr Tawny Port
Smith Woodhouse Late Bottled Vintage Porto
Croft Quinta da Roeda Vintage Porto
Leacock's Rainwater
Cruz Ruby Porto
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