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.


(serves 6)


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


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.


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


Marcus G Hand, 
AT&T Information Systems, Middletown, New Jersey, USA 
Recipe last modified: 30 Jun 86

Original header

Path: decwrl!reid
From: mgh@mtuni (Marcus G. Hand)
Subject: RECIPE: Egg mousse
Message-ID: <6185@decwrl.DEC.COM>
Date: 31 Oct 86 11:41:50 GMT
Sender: reid@decwrl.DEC.COM
Organization: AT&T Information Systems, Middletown, NJ.
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