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Grease a 1 1/2 quart dish. Melt butter, stir in flour, salt, mustard and Worchertershire until blended. Slowly stir in milk and cook, stirring constantly, until thickened. Cool 10 minutes. Beat egg yolks, add one at a time; flake salmon and stir into mixture. Beat egg whites until stiff, fold into muxture. Lightly pour into dish and bake 40 to 45 minutes, until puffy and golden browm. Serve at once.
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