1 pound can salmon

2 tablespoons butter or margarine

2 tablespoons flour

½ teaspoon salt

Dash pepper

Dash nutmeg

2 cups salmon liquid and milk

1 tablespoon sherry

2 cups cooked spaghetti

1 can (4 ounces) sliced mushrooms, drained

2 tablespoons grated Parmesan cheese

2 tablespoons dry bread crumbs

Watercress

Drain salmon, reserving liquid. Break salmon into large pieces. Melt butter; blend in flour and seasonings. Add salmon liquid gradually and cook until thick and smooth, stirring constantly. Add sherry. Mix half of the sauce with the spaghetti and mushrooms. Place in a well-greased, 2-quart casserole. Mix remaining sauce with salmon. Place in center of spaghetti. Combine cheese and crumbs; sprinkle over top of salmon mixture. Bake in a moderate oven, 350°F., for 25 to 30 minutes. Garnish with watercress. Serves 6.