Title: Egg Mousse
Categories: Appetizer
Yield: 1 Servings

6		Hard-boiled eggs
5	ml	Gelatine
15	ml	Worcestershire sauce
10	ml	Anchovy essence
150	ml	Chicken stock
250	ml	Whipped cream
		Paprika
		Salt

Recipe by: Marcus G Hand, AT&T Information Systems, Middletown, New Jer 1. Finely chop the egg whites.

2. Sieve the egg yolks.

3. Add gelatine to chicken stock and heat until it dissolves. Cool and all

4. Put stock and seasoning into whipped cream. Fold in yolks and whites, p

5. Decorate and serve.

Author's Notes: This dish was served at a dinner I was invited to at the Vice-Chancello

A nice way to decorate is to peel some white grapes and chill. Then bef

Difficulty : easy. Precision : Measure gelatine and stock.

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