Delicious Egg Mousse Recipe
Ingredients
| Vegetable oil | 1 Teaspoon | |
| Gelatine | 1/2 Ounce | |
| 3 fl. oz. white wine | ||
| 2 egg yolks, at room temperature | ||
| Salt | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| 8 fl. oz. olive oil, at room temperature | ||
| 1 tablespoon lemon juice or white wine vinegar | ||
| 6 to 8 anchovies, soaked in milk for 10 minutes, drained and finely chopped | ||
| Onion | 1 Large, finely chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Chives | 1 Tablespoon, chopped | |
| Hard boiled eggs | 10 , chopped | |
| 8 fl. oz. bechamel sauce | ||
| 8 fl. oz. double cream , lightly beaten | ||
| Cayenne pepper | 1/4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Stuffed olives | 10 , sliced | |
Directions
Using the oil, grease a 2 1/2 pint [1 1/2 quart] mould.
Turn the mould upside down on kitchen paper towels to drain out any excess oil.
Place the gelatine in a heatproof mixing bowl.
Add the wine and place the bowl over a pan of simmering water.
Stir constantly to dissolve the gelatine.
Remove from the heat.
Place the egg yolks, 1/2 teaspoon salt, the mustard and pepper in a mixing bowl.
Using a wire whisk, beat the ingredients until they are thoroughly blended.
Add the oil, a few drops at a time, whisking constantly.
Do not add the oil too quickly or the mayonnaise will curdle.
After the mayonnaise has thickened the oil may be added a little more rapidly.
Beat in a few drops of lemon juice or vinegar from time to time to prevent the mayonnaise from becoming too thick.
When all the oil has been added, stir in the remaining lemon juice or vinegar.
Taste for seasoning and add more salt, mustard and vinegar if desired.
Stir the anchovies, onion, parsley, chives, eggs and dissolved gelatine into the mayonnaise.
Fold in the bechamel sauce with the cream, cayenne, paprika and the remaining salt.
Pour the mixture into the mould and place it in the refrigerator.
Leave to chill for at least 2 hours or until it is completely set.
Run a knife round the edge of the mould and dip it quickly into hot water.
Reverse the mould on to a serving dish, giving a sharp shake.
The mousse should then slide out easily.
Garnish with the olives and serve.
Turn the mould upside down on kitchen paper towels to drain out any excess oil.
Place the gelatine in a heatproof mixing bowl.
Add the wine and place the bowl over a pan of simmering water.
Stir constantly to dissolve the gelatine.
Remove from the heat.
Place the egg yolks, 1/2 teaspoon salt, the mustard and pepper in a mixing bowl.
Using a wire whisk, beat the ingredients until they are thoroughly blended.
Add the oil, a few drops at a time, whisking constantly.
Do not add the oil too quickly or the mayonnaise will curdle.
After the mayonnaise has thickened the oil may be added a little more rapidly.
Beat in a few drops of lemon juice or vinegar from time to time to prevent the mayonnaise from becoming too thick.
When all the oil has been added, stir in the remaining lemon juice or vinegar.
Taste for seasoning and add more salt, mustard and vinegar if desired.
Stir the anchovies, onion, parsley, chives, eggs and dissolved gelatine into the mayonnaise.
Fold in the bechamel sauce with the cream, cayenne, paprika and the remaining salt.
Pour the mixture into the mould and place it in the refrigerator.
Leave to chill for at least 2 hours or until it is completely set.
Run a knife round the edge of the mould and dip it quickly into hot water.
Reverse the mould on to a serving dish, giving a sharp shake.
The mousse should then slide out easily.
Garnish with the olives and serve.
Chef
