---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Salmon Mousse (English)
  Categories: English
       Yield: 4 Servings
  
       1    Ib fresh salmon
       1 x  Bouquet garni
     1/2 pt Double cream
       2 oz Butter
       4 fl Dry sherry
       2 tb Lemon juice
            Salt and pepper
     1/2 oz Powdered gelatine
  
   Set oven to 350/F or Mark 4. Lightly oil a 1 lb. loaf
   tin or a salmon mould. Place the salmon in a huttered,
   ovenproof dish with the fresh herbs, and cover with
   water. Cover the dish with foil and cook for ?0
   minutes. Leave the salmon to cool in the liquid, then
   remove the skin and bones, but reserve the liquid.
   Pound the salmon until smooth. Lightly whip the cream
   and fold into the salmon. Soften the butter and stir
   mto the mixture toaether with the sherry and lemon
   juice. Season to taste. Measure 6 tablespoons of the
   reserved flsh liquid into a bowl and sprinkle the
   gelatine on top. Set over a pan ot hot water until the
   gelatine has dissolved. Cool slightly and then beat
   into the mousse. Spoon the mousse into the tin or
   mould and leave to set in a cool place overnight.
   'Turn out to serve.
  
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