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Salmon Mousse




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Salmon Mousse

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.

 

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