EGG MOUSSE

16.10.2008 | Author: Cook | Posted in 1986 Usenet cookbook
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EGG MOUSSE


Servings: 6
Ingredients: 

  • 6    Eggs, hard-boiled                   5 oz Chicken stock
    • 

  • 1 t  Gelatine                            1 C  Cream, whipped
    • 

  • 1 T  Worcestershire sauce                     Paprika
    • 

  • 2 t  Anchovy essence                          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,
: ATandT Information Systems, Middletown, New Jersey, USA
: mtuni!mgh

: Copyright (C) 1986 USENET Community Trust

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