EGG MOUSSE

Simple appetizer for summer days

This dish was served at a dinner I was invited to at the Vice-Chancellor's Lodge at the University of Liverpool when I was a student. Mrs. Whelan, the VC's wife, gave me the recipe later.

Ingredients

(serves 6)

6 hard-boiled eggs
5 ml gelatine
15 ml Worcestershire sauce
10 ml anchovy essence
150 ml chicken stock
250 ml whipped cream
paprika
salt

Procedure

Finely chop the egg whites.
Sieve the egg yolks.
Add gelatine to chicken stock and heat until it dissolves. Cool and allow mixture to begin to set.
Put stock and seasoning into whipped cream. Fold in yolks and whites, place in dish, and chill.
Decorate and serve.

Notes

A nice way to decorate is to peel some white grapes and chill. Then before serving spread thinly a little caviar on top and place halved grapes on top of that.

Rating

Difficulty: easy.
Time: 20 minutes preparation, several hours chilling.
Precision: Measure gelatine and stock.

Contributor

 
Marcus G Hand, 
AT&T Information Systems, Middletown, New Jersey, USA 
mtuni!mgh

Recipe last modified: 30 Jun 86

Original header

Path: decwrl!reid
From: mgh@mtuni (Marcus G. Hand)
Newsgroups: mod.recipes
Subject: RECIPE: Egg mousse
Message-ID: <6185@decwrl.DEC.COM>
Date: 31 Oct 86 11:41:50 GMT
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