7 3/4 oz. can salmon, drained
1/2 tsp. salt
1 tbsp. sugar
1/2 tsp. flour
1 tsp. dry mustard
Few grains cayenne
2 egg yolks
1 1/2 tbsp. butter
3/4 c. milk
1/4 c. vinegar
1 env. gelatin
2 tbsp. water
Lettuce leaves

1. Flake salmon; set aside.

2. In top of double saucepan combine salt, sugar, flour, mustard, cayenne, egg yolks, butter, milk and vinegar. Cook over simmering water until slightly thickened, stirring occasionally.

3. Soften gelatin in water; add to thickened mixture; stir until thoroughly dissolved. Remove from heat. Stir in salmon. Turn into 3 cups ring mold; chill until set.

4. Unmold on lettuce. Serve with Cucumber Sauce for Salmon. Serves 4.