Baked Salmon Rolls

2 lb salmon
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1  cayenne to taste
1 cup crumbs bread buttered
3/4 cup mushrooms sliced
1 teaspoon onion juice
1/2 cup cream light
1/8 teaspoon pepper
1  mace to taste
4 each mushroom caps

Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2
inches wide and up to 8 inches long. Butter 8 custard cups and coil
salmon into the cups. In a double boiler, cook mushrooms and onion
juice for 5 minutes then add the flour, light cream, salt, pepper,
cayenne and mace and stir constantly until cooked and thick. Pour
sauce into custard cups then bake at 375/F for 25 minutes.

Drain off juice from cups, unmold the fish and place in an ovenproof
dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap
on each fish roll. Broil the rolls until the mushrooms are done andthe crumbs browned. Serve garnished with parsley and lemon wedges.