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Salmon à La Mornay

4 cooked potatoes

1 cup medium white sauce

½ cup Swiss cheese

2 cups boiled salmon or I can

1 egg-yolk salmon

Buttered crums

Mash the potatoes and line a greased baking-dish with them. Add the cheese and egg-yolk to the white sauce and pour half of it over the potatoes. Add the fish and cover it with the remaining sauce and buttered bread-crums. Bake in the oven for twenty minutes.