Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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