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Summer
Salmon Mold
| 1 envelope unflavored gelatin
1 cup milk 2 egg yolks 1 teaspoon salt 1 teaspoon mustard ¼ teaspoon paprika 2 tablespoons lemon juice 1 large can salmon, flaked Soften gelatin in milk in top double boiler.
Beat together egg yolks, salt, mustard, and paprika. Add small amount of
milk to the egg yolk mixture (to warm it slightly and keep it from cooking
before it is combined into the hot milk) and add egg mixture to double
boiler. Cook over hot, not boiling, water, stirring constantly, until mixture
thickens. Remove from heat and cool. Stir in lemon juice and fish. Turn
into fish mold or loaf pan and chill until firm. Unmold, serve garnished
with apples and parsley.
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