Egg Mousse

by Kathleen Morrison

Prep time: 0:20

Servings: 6 servings

INGREDIENTS

6 eggs, hard-boiled
1 tsp. gelatin
1 tbsp. Worcestershire sauce
2 tsp. anchovy essence
5 oz. chicken stock
1 cup cream, whipped
Paprika
Salt

INSTRUCTIONS

Finely chop the egg whites. Sieve the egg yolks. Add gelatin 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.

CHEF COMMENTS

A 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.

Tagged: dipsspreads, eggmousse add tags

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