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Salmon mousse

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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.

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