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.
- 6 hard-boiled eggs
- 1 tsp gelatine
- 1 Tbsp Worcestershire sauce
- 2 tsp anchovy essence
- 5 fl. oz chicken stock
- 1 cup whipped cream
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.
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.
20 minutes preparation, several hours chilling.
Measure gelatine and stock.
Marcus G Hand,
AT&T Information Systems, Middletown, New Jersey, USA
Recipe last modified: 30 Jun 86
From: mgh@mtuni (Marcus G. Hand)
Subject: RECIPE: Egg mousse
Date: 31 Oct 86 11:41:50 GMT
Organization: AT&T Information Systems, Middletown, NJ.
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