The canned salmon that comes to your table was caught in the waters of Alaska, Puget Sound or the Columbia River of the Pacific Northwest. It is a popular food all over the United States, partly because it is so easily adaptable to regional tastes and fits in so well with every local culinary tradition. In this booklet we have suggested a number of recipes of regional interest—yet all of them will fit in with your own meal planning wherever you live. First, look at these dishes ... smart for a luncheon or cocktail party in New York—or anywhere!
New York loves party food like this!
SALMON MOUSSE
ASPIC
1 tablespoon unflavored gelatine 2 tablespoons cold water 1 chicken bouillon cube 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 1½-quart mold; chill until firm.