Salmon Mousse With Butter
|Fresh salmon||2 Pound, cooked, finely flaked|
|Dry mustard||2 Teaspoon (Rounded)|
|Scalded milk||1⁄2 Cup (8 tbs)|
|Melted butter||3 Tablespoon|
|Egg yolks||4 , beaten|
|Vinegar||1⁄2 Cup (8 tbs) (Hot)|
|Unflavored gelatin||1 1⁄2 Tablespoon (1.5 Envelopes)|
Mix dry ingredients in double boiler.
Add hot milk slowly; mix thoroughly.
Add butter, egg yolks, beaten with 2 tablespoons cold water, and vinegar; stir continuously.
Add gelatin dissolved in 2 tablespoons cold water; cool to lukewarm.
Pour over fish.
Place in large mold; refrigerate until set.