Egg Mousse Recipe
Ingredients
| Hard-boiled eggs | 6 , finely chopped | |
| 15 ml. / 1 tablespoon finely chopped onion | ||
| 15 ml. / 1 tablespoon finely chopped parsley | ||
| 2.5 ml. / 1/2 teaspoon anchovy essence | ||
| 125 ml. / 4 fl. oz. mayonnaise | ||
| 150 ml. / 5 fl. oz. sourcream | ||
| 1 x 275 g. / 10 oz. can consomme | ||
| 10 ml. / 2 teaspoons gelatine | ||
| 30 ml. / 2 tablespoons water | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix together the eggs, onion, parsley, anchovy essence, mayonnaise, sour cream and two-thirds of the consomme.
Soften the gelatine in the water, then set over a saucepan of gently simmering water until it has dissolved.
Stir it into the egg mixture.
Season to taste with the salt and pepper.
Turn into a serving dish and chill.
Chill the remaining consomme.
When the consomme is set, chop and use to decorate the mousse.
Soften the gelatine in the water, then set over a saucepan of gently simmering water until it has dissolved.
Stir it into the egg mixture.
Season to taste with the salt and pepper.
Turn into a serving dish and chill.
Chill the remaining consomme.
When the consomme is set, chop and use to decorate the mousse.
Chef
