Curried egg mousse
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Curried egg mousse
  Mousse    Eggs    Entrees  
Last updated 6/12/2012 12:57:08 AM. Recipe ID 19555. Report a problem with this recipe.
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      Title: Curried egg mousse
 Categories: Entree, Eggs, Herb/spice
      Yield: 10 Servings
      1    430g can evaporated milk
      1    430g can creamy type soup
      1 tb Curry powder
      2 ts Onion powder
      1 tb Lemon or lime juice
      1 tb Gelatine
      8    Eggs, hardboiled, chopped
           Salt to taste
      1 tb Parsley or chives, chopped
      2    Tarragon or dill leaves

      1 sm Jar lumpfish roe
      1    Lime or lemon
  Serves 6 for lunch or 10 for entree.
  Melt the gelatine with a little hot water and stir until clear.
  Whip 1/2 can evaporated milk until thick. Put the remainder of milk
  in a blender with the soup, curry powder, onion powder, lime or lemon
  juice, melted gelatine and roughly chopped eggs, blend until smooth.
  Fold this mixture with the chopped parsley into the whipped milk. Add
  salt to taste. Pour into a wetted mould and refrigerate until set,
  then unmould and spread the caviare on top. Surround the mousse with
  thinly sliced lime or lemon and sprigs of fresh herbs. Serve with a
  tossed salad (and cold meat if desired).
  This dish may be accompanied by a bowl of chutney.
  "Hemphill's Book Of Herbs"

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Recipe ID 19555 (Apr 03, 2005)

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