EGG-MOUSSE(A)            USENET Cookbook            EGG-MOUSSE(A)

EGG MOUSSE

     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.

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
               paprika
               salt

PROCEDURE
          (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
               set.

          (4)  Put stock and seasoning into whipped cream.  Fold
               in yolks and whites, place in dish, and chill.

          (5)  Decorate and serve.

NOTES
     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.

RATING
     Difficulty: easy.  Time: 20 minutes preparation, several
     hours chilling.  Precision: Measure gelatine and stock.

CONTRIBUTOR
     Marcus G Hand,
     AT&T Information Systems, Middletown, New Jersey, USA
     mtuni!mgh
     Path: decwrl!recipes
     From: suze@terak (Suzanne Barnett-Scott)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Grandma's Swingin' Eggnog
     Message-ID: 
     Date: 19 Dec 86 02:47:25 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Calcomp-Sanders Display Products, Scottsdale AZ
     Lines: 45
     Approved: reid@glacier.ARPA

                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.