Categories: Appetizers, Seafood, Easy 
      Yield: 8 servings 
  
      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.