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Recipe Name: Egg Mousse Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

6 Eggs, hard-boiled
1 Teaspoon(s) gelatine
1 Tablespoon(s) Worcestershire sauce
2 Teaspoon(s) Anchovy essence
5 Ounce(s) Chicken stock
1 Cup(s) Cream, whipped
Finely chop the egg whites. Sieve the egg yolks.Add gelatine to
chicken stock and heat until it dissolves. Cool andallow mixture to
begin to set. Put stock and seasoning into whippedcream. Fold in yolks
and whites, place in dish and chill. Decorate andserve. NOTES
Simple appetizer for summer days -- This dish was served at a dinnerI
was invited to at the Vice-Chancellor's Lodge at the University
ofLiverpool when I was a student. Mrs. Whelan, the VC's wife, gave me
therecipe later. A nice way to decorate is to peel some white grapes
and chill. Thenbefore serving spread thinly a little caviar on top and
place halvedgrapes on top of that.: Difficulty: easy.: Time: 20
minutes preparation, several hours chilling.: Precision: Measure
gelatine and stock.: Marcus G Hand,: AT&T Information Systems,
Middletown, New Jersey, USA: mtuni!mgh: Copyright (C) 1986 USENET
Community TrustFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 125
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: 220.5mg
Sodium: 181.4mg
Potassium: 135.7mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 2.1g
Protein: 8.1g

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