1/4 cup finely minced onions
4 T butter, divided
3 T flour
1 cup boiling milk
1/4 cup vermouth
1/4 t salt
pinch of pepper
1/4 t oregano
4-6 T cream
1 1/2 cups cooked or canned salmon, tuna, or clams
1/4 cup grated Swiss cheese
Preheat oven to 425. Grease an 8" shallow baking dish.
Cook onions in 3 T butter in a saucepan over low heat for five minutes until the onions are tender, but not browned. Stir in flour and cook for two minutes without browning.
Off heat, beat in the boiling milk, then wine, then seasonings. Now bring this sauce to boil over moderately high heat, stirring. Boil several minutes to evaporate alcohol and allow the sauce to thicken considerably. Then thin it to a medium consistency with cream. Taste carefully for seasoning.
Fold the seafood into the sauce, and check seasoning again. Spread mixture in baking dish. Sprinkle on cheese and remaining butter in pea sized dots. Bake in the upper third of the oven for about 15 minutes, or until top is nicely browned.
Serve with a green vegetable and bread.
From Mastering the Art of French Cooking