1 pound can salmon

1 cup cooked, drained spinach

2 tablespoons butter or margarine

¼ teaspoon pepper

Dash nutmeg

2 tablespoons chopped onion

1 clove garlic, finely chopped

2 tablespoons butter or margarine, melted

3 tablespoons flour

¼ teaspoon salt

1¼ cups salmon liquid and milk

2 tablespoons sherry

¼ cup grated Parmesan cheese (optional)

3 hard-cooked eggs, sliced

Watercress

Drain salmon, reserving liquid. Mash salmon. Chop spinach. Season with butter, pepper, and nutmeg. Spread seasoned spinach in a well-greased, round baking dish, 8 × 2 inches. Cook onion and garlic in butter until tender. Blend in flour and salt. Add salmon liquid gradually and cook until thick, stirring constantly. Add sherry and salmon. Blend thoroughly. An electric mixer or blender may be used. Place over spinach. Sprinkle with cheese. Bake in a moderate oven, 350°F., for 20 to 25 minutes. Garnish with egg slices and watercress. Serves 6.