Preheat oven to 375F. Butter 8 glass custard cups and coil the salmon filets around the sides, saving only scraps. Saute mushrooms in butter until golden brown. Add flour and stir until liquid is smooth and thick. Add salt, pepper, mace. Divide sauce in 8 cups and top with scraps. Bake in preheated oven 20 minutes at 375F. Loosen edges with sharp knife. Turn upside down on baking pan, draining off any juice from salmon that has been collected during baking. Sprinkle tops with battered bread crumbs. Add paprika. Bake 5 minutes more. Serve on toast rounds.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana