Recipe - Salmon Mousse

3 tablespoon Flour
3 tablespoon Powdered sugar
2 teaspoon Dijon style mustard
2 teaspoon Salt
Few grains cayenne
4 Eggs
1 One half cup Milk
One half cup Tarragon vinegar
3 tablespoon Melted butter
2 Plain gelatin, envelope
One fourth cup Water, cold
3 cup Salmon, flaked
1 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini