SALMON MOUSSE
Steps:
- Beat Egg yolks slightly with a fork
- Melt 1/4 cup of butter in a saucepan and blend in 1/4 cup flour, 3/4 teaspoon salt and 1/8 teaspoon white pepper
- Add cream all at once, cook and stir until thick and bubbly
- Remove from heat
- Stir in a moderate amount of hot mixture into egg yolks and return to the hot mixture.
- Cook and stir 2 minutes more.
- Stir in Salmon, lemon juice and grated onion.
- Fold in stiffly beaten egg whites
- Pour into an un-greased 1 1/2 Quart souffle dish
- Bake at 325 degrees for 50-55 minutes.
- Meanwhile in a saucepan cook sliced onion in 2T of butter until tender
- Stir in 2T of flour
- Add Bay leaf, clove and stir in milk all at once.
- Cook and stir until thickened and bubbly
- Remove from heat and strain into a saucepan
- Add chopped eggs, capers, 1/4 teas salt and dash of white pepper
- Heat through and serve warm over the mousse
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