Lily
12-03-2005, 07:37 AM
2 teaspoons gelatine
1 1/4 cups of hot chicken stock
1 1/4 cups milk
1 small carrot chopped
1 small onion halved
3 parsley stalks
6 peppercorns
90g butter or margarine
1/3 cup flour
425g can red salmon mashed with liquid
1 tablespoon lemon juice
2 tablespoons mayonnaise
salt and pepper
1/2 cup cream whipped
Dissolve gelatine in stock and cool
Combine milk, carrot, onion, parsley and peppercorns, bring to the boil. Remove from heat and stand 15 minutes. Strain.
Melt butter, add flour, cook 1 minute. Gradually blend in milk, stir until boiling, cook 2 minutes.
Combine gelatine mixture with above. Fold in salmon, lemon juice, mayonnaise, salt, pepper and cream.
Pour into individual moulds or a 4 cup mould. Refrigerate until set.
love
Lily
1 1/4 cups of hot chicken stock
1 1/4 cups milk
1 small carrot chopped
1 small onion halved
3 parsley stalks
6 peppercorns
90g butter or margarine
1/3 cup flour
425g can red salmon mashed with liquid
1 tablespoon lemon juice
2 tablespoons mayonnaise
salt and pepper
1/2 cup cream whipped
Dissolve gelatine in stock and cool
Combine milk, carrot, onion, parsley and peppercorns, bring to the boil. Remove from heat and stand 15 minutes. Strain.
Melt butter, add flour, cook 1 minute. Gradually blend in milk, stir until boiling, cook 2 minutes.
Combine gelatine mixture with above. Fold in salmon, lemon juice, mayonnaise, salt, pepper and cream.
Pour into individual moulds or a 4 cup mould. Refrigerate until set.
love
Lily