---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Salmon Mousse - Great Chefs
  Categories: Basics, Seafood, Masterchefs, Frisco, M
       Yield: 2 servings
  
       1 c  Salmon, filet (@ 8 oz per           1 ts Pernod
            -- stuffed fish)                    1 ts Cognac
       1 lg Egg white                           1 tb Caviar
     3/4 c  Cream, heavy                   
  
        Puree salmon filet in a food processor.  Put the salmon into a
   stainless bowl over ice to chill and firm it up.
   
        Add the egg white and whip the mixture up with spatula.  While
   whipping, add heavy cream to a smooth consistency.
   
        Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon
   cognac, and 1 tablespoon caviar.  Mix well and put in piping tube.
   Reserve.
   
        Source: Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Masataka Kobayashi, Masa’s, Vintage Court Hotel,
        :       San Francisco, CA
  
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