3 tb Flour
3 tb Powdered sugar
2 ts Dijon style mustard
2 ts Salt
Few grains cayenne
4    Eggs
1 1/2 c  Milk
1/2 c  Tarragon vinegar
3 tb Melted butter
2    Plain gelatin, envelope
1/4 c  Water, cold
3 c  Salmon, flaked
1 c  Cream, whipped

Mix flour, sugar, mustard, salt and cayenne in top of double boiler. Add
eggs and whisk until smooth. Add milk. Stir in vinegar, slowly (or it will
curdle); mix well. Cook over hot water until thickened, stirring
constantly. Add butter. Soften gelatin in cold water; add to hot mixture.
Stir until gelatin is completely dissolved. Add salmon. Chill, stirring
occasionally. When slightly thickened, fold in whipped cream. Turn into a
2 quart fish shaped mold rinsed with cold water. Unmold on lettuce.
Decorate with slices of pimento, olive, and thin slices of radish set in
appropriate places for eyes and scales.