|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Flour||1 1⁄2 Teaspoon|
|Curry powder||1 1⁄2 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Pepper||To Taste (Few Grains)|
|Lemon juice||2 Tablespoon|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Canned tuna||14 Ounce, drained, flaked (2 Cans Of 7 Ounce Each)|
|Chopped pimento stuffed olives||1⁄4 Cup (4 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs), whipped (Chilled)|
Sprinkle gelatin over the cold water to soften.
Using a wire whisk, beat the eggs with milk, flour, curry powder, seasoned salt, and pepper in the top of a double boiler.
Set over hot (not boiling) water; bottom of double boiler top should not touch water.
Cook, stirring constantly, until mixture is slightly thickened.
Remove from water; immediately add gelatin and stir until dissolved.
Blend in lemon juice and butter.
Cool; chill until mixture is slightly thickened.
Mix tuna and olives into gelatin.
Fold in whipped cream until blended.
Turn mixture into a 1 quart mold.
Chill until firm.
Unmold onto a chilled serving plate.
Garnish with crisp salad greens.