Egg Mousse
Ingredients| 6 eggs, hard-boiled |
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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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