EGG-MOUSSE(A) USENET Cookbook EGG-MOUSSE(A)
EGG-MOUSSE - 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
INGREDIENTS (serves 6)
6 hard-boiled eggs
1 tsp gelatine
1 Tbsp Worcestershire sauce
2 tsp anchovy essence
5 fl. oz chicken stock
1 cup whipped cream
(1) Finely chop the egg whites.
(2) Sieve the egg yolks.
(3) Add gelatine to chicken stock and heat until it
dissolves. Cool and allow mixture to begin to
(4) Put stock and seasoning into whipped cream. Fold
in yolks and whites, place in dish, and chill.
(5) Decorate and serve.
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
From: suze@terak (Suzanne Barnett-Scott)
Subject: RECIPE: Grandma's Swingin' Eggnog
Date: 19 Dec 86 02:47:25 GMT
Organization: Calcomp-Sanders Display Products, Scottsdale AZ
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