Mersey Point Salmon Sauce

Yields:	4-6 servings
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Melt butter, stir in flour and blend.

Slowly add the stock and milk.

When sauce is smooth and boiling, add the salmon bits, dill, and capers.

Add pepper and lemon to taste.

This sauce is great served over rice, fettucini, or pastry.

Serve it as a hors d'oeuvre, appetizer, or main course.

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A nice light salad. Crunchy cabbage and the brocolli and carrots get cooked just right. Refreshing taste, good for the summer.