Salmon Luncheon Mold
|Unflavored gelatin||14 Gram|
|Chicken broth||12 1⁄2 Ounce|
|Fresh lemon juice||1 Tablespoon|
|Canned red salmon||1 Pound|
|Salmon liquid||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||3 Ounce|
|Instant minced onion||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Ground marjoram||2 Teaspoon|
|Parsley flakes||1 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Sprinkle 1 envelope gelatin over 1/2 cup chicken broth in saucepan.
Place over low heat and stir until gelatin is dissolved.
Remove from heat; stir in remaining broth, lemon juice and salt.
Pour into bottom of 6-cup ring mold.
Chill until almost firm.
Cut eggs in half lengthwise; arrange in gelatin, with yolks face down.
Chill until gelatin is firm.
Drain salmon, reserving 1/4 cup liquid.
Remove bones from salmon; flake.
Add mushrooms and toss ljghtly.
Combine reserved salmon liquid and instant onion in saucepan.
Add remaining gelatin, water, vinegar, sugar, marjoram parsley, celery salt and black pepper.
Cook and stir over low heat until gelatin is dissolved.
Remove from heat; chill until consistency of unbeaten egg white.
Mix gelatin thoroughly with flaked salmon mixture; fold in whipped cream.
Spoon mixture lightly over eggs in ring mold; spread evenly with spatula.
Chill until firm.
Unmold onto serving plate.
Fill center with marinated green beans.