Salmon Mousse

Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • 1 pound can salmon
  • 2 yolks of eggs, beaten
  • ½ teaspoon


Rinse the salmon in a can with hot water, and drain thoroughly. Remove skin and bone, and pick the flesh fine with a silver fork, then set aside. Mix the dry ingredients. Pour over gradually, the scalded milk, and, when well mixed, place in double boiler, and stir and cook 5 minutes. Then add the melted butter, the beaten yolks, with a