Seafood Mousse: Cheer up, love, it might never happen.
’70s Dinner Party/Curtain Productions Inc., New York
Last summer, Anna Pallai was leafing through her mom’s cookbooks — sauce-splashed volumes of Robert Carrier recipes, issues of Supercook pinched together in a ringed binder — when she realized she’d stumbled across a gold mine. The books were full of meaty aspics and mousses coaxed into elaborate shapes: a crown made of blunted hot dogs, seafood mousse sculpted into the shape of a maniacally grinning fish.
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