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1
Drain salmon, discard bones, mash smoothly.
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2
Combine salmon, lemon juice, salt and cayenne.
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3
Sprinkle gelatin over cold water to soften.
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4
Put in pan of boiling water and stir until gelatin is dissolved.
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5
Add to salmon mixture, then add mayonnaise, and the cream which has been whipped until it holds its shape.
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6
Pour into 1 quart mould and chill until set.
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7
Unmound on platter and garnish with watercress and deviled eggs.
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8
Sauce---------------.
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9
Heat milk and cream together with the onion slices, bay leaf and whole clove until film forms.
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10
Skim the surface.
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11
Melt butter in a saucepan, stir in flour keeping it smooth, (with a whisk) and cook over a very low heat for a few minutes.
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12
Pour in scalded milk mixture and cook over a low heat stirring constantly, until mixture bubbles.
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13
Remove from heat, season with salt and pepper and strain into a saucepan.
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14
Add eggs, coarsely chopped and heat through.
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15
Do not cook any further.
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16
If the sauce seems too thick, add a little more light cream.
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17
Serve separately in a warm sauceboat.
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18
The delight is in having the sauce warm with the cold mousse.
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19
Can add 1 teaspoon tarragon to sauce for different flavour.
