Title: Salmon Mousse
Categories: Appetizer Fish Easy Salmon
Yield: 8 Servings
| 3 | tb | Flour |
| 3 | tb | Powdered sugar |
| 2 | ts | Dijon style mustard |
| 2 | ts | Salt |
| | | Few grains cayenne |
| 4 | | Eggs |
| 1 1/2 | c | Milk |
| 1/2 | c | Tarragon vinegar |
| 3 | tb | Melted butter |
| 2 | | Plain gelatin, envelope |
| 1/4 | c | Water, cold |
| 3 | c | Salmon, flaked |
| 1 | c | Cream, whipped |
Mix flour, sugar, mustard, salt and cayenne in top of double boiler. Add
eggs and whisk until smooth. Add milk. Stir in vinegar, slowly (or it will
curdle); mix well. Cook over hot water until thickened, stirring
constantly. Add butter. Soften gelatin in cold water; add to hot mixture.
Stir until gelatin is completely dissolved. Add salmon. Chill, stirring
occasionally. When slightly thickened, fold in whipped cream. Turn into a
2 quart fish shaped mold rinsed with cold water. Unmold on lettuce.
Decorate with slices of pimento, olive, and thin slices of radish set in
appropriate places for eyes and scales.