Moulded Salmon, Cucumber Sauce
1 can salmon
½ tablespoon salt
1½ tablespoons sugar
½ tablespoon flour
1 teaspoon mustard
Few grains cayenne
Yolks 2 eggs
1½ tablespoons melted butter
¾ cup milk
¼ cup vinegar
¾ tablespoon granulated gelatine
2 tablespoons cold water
Remove salmon from can, rinse thoroughly with hot water, and separate in flakes. Mix dry ingredients, add egg yolks, butter, milk, and vinegar. Cook over boiling water, stirring constantly until mixture thickens. Add gelatine soaked in cold water. Strain, and add to salmon. Fill individual mould, chill, and serve with
Chaud-froid of Eggs.—Page [385].
Capon in Aspic garnished with cooked yolks and whites of eggs cut in fancy shapes, pistachio nuts, and truffles.—Page [384].
Harvard Pudding served with Crushed Berries and Whipped Cream.—Page [400].
Snowballs garnished with Strawberries and served with Crushed Strawberries and Whipped Cream.—Page [401].
Cucumber Sauce II. Beat one-half cup heavy cream until stiff, add one-fourth teaspoon salt, a few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained.