Gratin Aux Fruits De Mer (Julia Child) - cooking recipe

Ingredients

1/4 cup onion, finely minced
3 tablespoons butter
3 tablespoons flour
1 cup boiling milk
1/4 cup dry white wine or 1/4 cup dry white vermouth
juice, from salmon can if any
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon oregano
4 -6 tablespoons whipping cream
1 1/2 cups salmon, cooked or 1 1/2 cups salmon, canned
1/4 cup grated swiss cheese
1 tablespoon butter
Optional
sauteed mushroom, sliced hard-boiled eggs

Preparation

Preheat oven to 425 degrees.
In a heavy bottomed 2 quart saucepan, cook the onions in butter over low heat for 5 minutes, until onions are tender but not browned.
Stir in the flour, and cook slowly for 2 minutes without coloring.
Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings.
Now bring this sauce to a boil over moderately high heat, stirring.
Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then, thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning.
Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread in baking dish or pastry shell.
Sprinkle on the cheese and distribute the butter in pea-sized dots.
Bake in upper third of oven for about 15 minutes, or until top is nicely browned.