My father was not one to accept conventions meekly, including the one where you don’t combine fish and cheese.
6 tbsp. butter or margarine
6 tbsp. flour
1/8 tsp. nutmeg
2/3 cup milk
1/4 cup white table wine
1 16-oz. can salmon
8 oz. Swiss cheese, cut into chunks
About 25 minutes before serving:
Preheat oven to 350oF. In 1-1/2 qt. saucepan over medium heat, into hot butter, stir flour and nutmeg until blended. Gradually stir in milk and wine; cook, stirring, until mixture is thickened. Add salmon and its liquid, 1 cup cheese; stir briskly to break up salmon.
Spoon salmon mixture into six 10-oz. ramekins or custard cups; top each with a heaping teaspoon cheese. Bake 15 minutes or until bubbly. Makes 6 servings.