ASPIC

1 tablespoon unflavored gelatine

2 tablespoons cold water

1 chicken bouillon cube

1 cup boiling water

Soften gelatine in cold water for 5 minutes. Dissolve bouillon cube in boiling water. Add hot bouillon to gelatine and stir until dissolved. Pour into a 1½-quart mold; chill until firm.

MOUSSE

3 cans (7¾ ounces each) salmon

½ cup mayonnaise or salad dressing

2 tablespoons chopped parsley

1 tablespoon lemon juice

1 tablespoon grated onion

1 teaspoon horse-radish

¼ teaspoon salt

Dash pepper

2 tablespoons unflavored gelatine

½ cup salmon liquid and water

1 cup whipping cream

Salad greens

1 hard-cooked egg

Drain salmon, reserving liquid. Add mayonnaise, parsley, lemon juice, onion, horse-radish, salt, and pepper. Mix well. Soften gelatine in salmon liquid for 5 minutes. Stir over hot water until dissolved. Add to salmon mixture and blend thoroughly; an electric mixer or blender may be used. Whip cream; fold into salmon mixture. Place over congealed aspic; chill until firm. Unmold on salad plate. Garnish with salad greens and hard-cooked egg. Serves 6.