Title: Egg mousse
 Categories: Appetizers, Usenet
      Yield: 6 Servings
 
      6    Eggs, hard-boiled
      1 t  Gelatine
      1 T  Worcestershire sauce
      2 t  Anchovy essence
      5 oz Chicken stock
      1 c  Cream, whipped
           Paprika
           Salt
 
  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:
  
  *  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.
  
  *  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
  : mtuni!mgh
  
  :