1 can (7¾ ounces) salmon

¼ cup butter or margarine

¼ cup flour

½ teaspoon powdered mustard

¼ teaspoon salt

Dash cayenne pepper

1 cup milk

6 egg yolks, beaten

1 tablespoon chopped parsley

6 egg whites

Drain and flake salmon. Melt butter; blend in flour and seasonings. Add milk gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly. Add parsley and salmon. Beat egg whites until stiff. Fold salmon mixture into egg white. Pour into a well-greased, 2-quart casserole. Bake in a moderate oven, 350°F., for 45 minutes or until soufflÉ is firm in the center. Serves 6.