Ingredients Jump to Instructions ↓

  1. 3 tb Flour

  2. 3 tb Powdered sugar

  3. 2 ts Dijon style mustard

  4. 2 ts Salt

  5. Few grains cayenne 4 Eggs

  6. 1 1/2 c Milk

  7. 1/2 c Tarragon vinegar

  8. 3 tb Melted butter

  9. 2 Plain gelatin, envelope

  10. 1/4 c Water, cold

  11. 3 c Salmon, flaked

  12. 1 c Cream, whipped

  13. 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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