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1 envelope unflavored gelatin
1/4 cup water
1 cup evaporated milk
2 egg yolks
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon paprika
2 Tablespoons lemon juice
1 (7 oz) can tuna (or salmon) drained and flaked
1/2 cup diced celery
1/4 cup diced pimiento
Soften gelatin in water; heat milk in
top of double boiler over hot water;
add gelatin and stir until dissolved.
Combine egg yolks, salt, mustard and
paprika and in bowl and beat slightly. Add small
amount of heated milk to egg mixture to temper and then add all
to double boiler. Cook over hot (not boiling)
water, stirring constantly, until mixture thickens.
Remove from heat; cool. Stir in remaining ingredients.
Turn into quart gelatin mold and chill until firm.
Serves 6.
1/4 cup water
1 cup evaporated milk
2 egg yolks
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon paprika
2 Tablespoons lemon juice
1 (7 oz) can tuna (or salmon) drained and flaked
1/2 cup diced celery
1/4 cup diced pimiento
Soften gelatin in water; heat milk in
top of double boiler over hot water;
add gelatin and stir until dissolved.
Combine egg yolks, salt, mustard and
paprika and in bowl and beat slightly. Add small
amount of heated milk to egg mixture to temper and then add all
to double boiler. Cook over hot (not boiling)
water, stirring constantly, until mixture thickens.
Remove from heat; cool. Stir in remaining ingredients.
Turn into quart gelatin mold and chill until firm.
Serves 6.
