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SAT^MON MOUSSE 



ASF»IC 



1 tablespoon unflavored 2 tablespoons cold 1 chicken bouillon cube 



gelatine water 1 cup boiling water 



Soften gelatine in cold water for 5 minutes. Dissolve bouillon cube in boiling 

 water. Add hot bouillon to gelatine and stir until dissolved. Pour into a 

 IV^-quart mold; chill until firm. 



MOUSSE 



Scans (7% ounces each) 



salmon 

 Vi cup mayonnaise or 



salad dressing 

 2 tablespoons chopped 



parsley 



2 tablespoons unflavored 



gelatine 

 Vi cupsalmonliquidandwater 



1 cup whipping cream 

 Salad greens 



1 hard-cooked egg 



1 tablespoon lemon juice 



1 tablespoon grated 

 onion 



1 teaspoon horse-radish 

 V^ teaspoon salt 

 Dash pepper 



Drain salmon, reserving liquid. Add mayonnaise, parsley, lemon juice, onion, 

 horse-radish, salt, and pepper. Mix well. Soften gelatine in salmon liquid for 

 5 minutes. Stir over hot water until dissolved. Add to salmon mixture and 

 blend thoroughly; an electric mixer or blender may be used. Whip cream; 

 fold into salmon mixture. Place over congealed aspic; chill until firm. Unmold 

 on salad plate. Garnish with salad greens and hard-cooked egg. Serves 6. 



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