Place salmon steaks in skillet. Add enough water to cover. Top with onion, lemon and bay leaf. Sprinkle with salt and bring to a boil. Cover. Reduce heat and simmer 8 minutes.

Combine milk and flour in pan. Add mustard seed, rind, salt and pepper. Cook over medium heat, stirring constantly, until thick. Gradually stir 1/4 of the hot milk into beaten egg yolks; add to remaining milk mixture, stirring constantly. Cook 1 minute. Add lemon juice, mixing well.

Remove steaks. Spoon sauce over salmon. Garnish with reserved lemon.

Helena Daily World, 01/27/1987,

"Phillips County Cooks: Judy

Hosey Offers Different Recipes"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm