Salmon a la Mornay

4 cooked potatoes                       

            Buttered crumbs

½ cup Swiss cheese         

1 cup Béchamel sauce

1 egg-yolk               

2 cups poached salmon

Mash the potatoes and line a greased baking-dish with them. Add the cheese and egg-yolk to the Béchamel sauce and pour half of it over the potatoes. Add the fish and cover it with the remaining sauce and buttered bread-crumbs. Bake in the oven (350 F.) for twenty minutes