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Serves 4.

Ingredients

• 1 1/2 c. half & half

• 1 tsp. salt

• 2 eggs

• 1/4 tsp. black pepper

• 1 small can red salmon

• Garnish: Dash of cayenne or pepper flakes

• 4 large, cooked shrimp

• 1/2 bunch chopped parsley

Method

1. Place ingredients in order given into a blender container and blend until smooth.

2. Pour into 4 greased custard cups or ramekins.

3. Place cups into a baking pan and pour hot water into pan to reach 1/2 way up sides of cups.

4. Bake at 400 F for 20 to 30 minutes until salmon is set.

5. Tops will be puffed slightly and brown.

6. Remove from oven; allow to cool in cups for 5 minutes.

7. Unmold Mousselines onto a serving plate.

8. Coat each with Chantilly Sauce and garnish tops with shrimp and parsley.

Courtesy of member Evelyn Koch House of Lancaster Cookery Book, 1986