Salmon Mousse

Course : Salmon
Serves: 8
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3 tablespoons flour
3 tablespoons powdered sugar
2 teaspoons Dijon style mustard
2 teaspoons salt
1 teaspoon cayenne
4 large eggs
1 1/2 cups milk
1/2 cup tarragon vinegar
3 tablespoons melted butter
2 package plain gelatin -- envelope
1/4 cup water -- cold
3 cups salmon -- flaked
1 cup cream -- whipped

Preparation / Directions:

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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