Pimiento & Tuna Mousse
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Chicken broth||1 1⁄2 Cup (24 tbs), divided|
|Instant minced onion||1 Teaspoon|
|Canned flaked light tuna||12 Ounce (2 cans, 6 ounce size)|
|Finely diced celery||1⁄4 Cup (4 tbs)|
|Diced pimiento||1 Tablespoon|
|Hot mustard||1⁄4 Teaspoon (prepared or bottled)|
|Heavy cream||1 Cup (16 tbs), whipped|
Sprinkle gelatin on 1/2 cup of the chicken broth to soften.
Place over low heat and stir until gelatin is dissolved.
Remove from heat and stir in remaining chicken broth and instant onion.
Chill mixture in ice until consistency of unbeaten egg white.
Fold in remaining ingredients.
Turn into 5-cup fish mould.
Chill until firm.
Garnish with lemon wedges.