Egg Mousse Recipe


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Egg Mousse Recipe from the Recipes 4U Collection

 

Egg Mousse Recipe

Recipe Ingredients

6 eggs, hard-boiled
1 tsp gelatine
1 tbsp worcestershire sauce
2 tsp anchovy essence
5 oz chicken stock
1 cup cream, whipped
1 paprika
1 salt

Recipe Preparation

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

: Copyright (C) 1986 USENET Community Trust

 

 

Servings: 6

 

 

 

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Egg Mousse Recipe provided by Recipes 4U

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This Egg Mousse Recipe is one of our Appetizer Recipes, which are collected from submissions from site visitors and open source collections. Clearly, as we have more than 50,000 recipes in our cookbook it would be a massive culinary exercise to prepare and test every recipe, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, please let us know.


 

Egg Mousse Recipe

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