Egg Mousse Recipe - Cooking Index
Egg Mousse Recipe - Cooking Index
| 6 | Hard-boiled eggs | |
| 5 | Gelatin | |
| 15 | Worcestershire sauce | |
| 10 | Anchovy essence | |
| 150 | Chicken stock | |
| 250 | Whipped cream | |
| Paprika | ||
| Salt |
1. Finely chop the egg whites.
2. Sieve the egg yolks.
3. Add gelatin to chicken stock and heat until it dissolves. Cool and allow mixture to begin to set.
4. Put stock and seasoning into whipped cream. Fold in yolks and whites, place in dish, and chill.
5. Decorate and serve.
Author's Notes: 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.
Source:
Cole Publishing Group Recipe Collection
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