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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