mgh@mtuni (Marcus G. Hand) (10/31/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE EGG-MOUSSE A "30 Jun 86" 1986 .RZ "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 recipe later. .IH "serves 6" .IG "6" "hard-boiled eggs" .IG "1 tsp" "gelatine" "5 ml" .IG "1 Tbsp" "Worcestershire sauce" "15 ml" .IG "2 tsp" "Anchovy essence" "10 ml" .IG "5 fl. oz" "chicken stock" "150 ml" .IG "1 cup" "whipped cream" "250 ml" .IG "" "paprika" .IG "" "salt" .PH .SK 1 Finely chop the egg whites. .SK 2 Sieve the egg yolks. .SK 3 Add gelatine to chicken stock and heat until it dissolves. Cool and allow mixture to begin to set. .SK 4 Put stock and seasoning into whipped cream. Fold in yolks and whites, place in dish, and chill. .SK 5 Decorate and serve. .NX 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. .SH RATING .I Difficulty: easy. .I Time: 20 minutes preparation, several hours chilling. .I Precision: Measure gelatine and stock. .WR Marcus G Hand, AT&T Information Systems, Middletown, New Jersey, USA mtuni!mgh