Mousse Appetizers Eggs
Last updated 6/12/2012 1:02:04 AM. Recipe ID 25509. Report a problem with this recipe.
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
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
* 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
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