Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   flour
   3      tablespoons   powdered sugar
   2      teaspoons     Dijon style mustard
   2      teaspoons     salt
                        few grains cayenne
   4                    eggs
   1 1/2  cups          milk
     1/2  cup           tarragon vinegar
   3      tablespoons   melted butter
   2                    plain gelatin -- envelope
     1/4  cup           water -- cold
   3      cups          salmon -- flaked
   1      cup           cream -- whipped

Preparation:

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.