method
1. Chop salmon fine and add salt, pepper, crumbs and lemon juice.
2. Add beaten egg yolks, mixing thoroughly, then fold in stiffly beaten egg whites.
3. Place in greased custard cups. Set in pan of hot water and bake in moderate oven (375°F.) 30 minutes.
4. Unmold on a hot platter, garnish each with a sprig of parsley and serve with a sauce.
