Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
