1/2 c. butter
1/2 c. flour
2 c. canned chicken broth
2 c. milk
4 env. Knox gelatin
1/2 c. water
Hot sauce
2 cans (15 oz.) red salmon
1 c. chopped celery
2 tbsp. Worcestershire sauce
4 tsp. grated onion
2 tbsp. lemon juice
1 c. mayonnaise
2 c. heavy cream

Melt butter and add flour. Stir until blended. Bring broth and milk to a boil and add flour mixture slowly. Stir vigorously with wire whisk. Soften gelatin in cold water and, when softened, add some hot sauce. Stir until gelatin is dissolved and all well blended. Blend in flaked salmon, celery, Worcestershire sauce, salt, onion, lemon juice and mayonnaise. Refrigerate until this begins to set. Fold in whipped cream and pour into oiled 12 cup mold or two 6 cup molds. Refrigerate. A fish mold is appropriate! Serves 24.