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Egg And Anchovy Mousse

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Ingredients
  Hard boiled eggs 6
  Canned anchovy fillets 4 Ounce (Two 2 Ounce Cans)
  Lemon juice 3 1⁄4 Teaspoon
  Butter 1⁄2 Cup (8 tbs), softened
  White pepper 1⁄4 Teaspoon
  Mayonnaise 1⁄4 Cup (4 tbs)
Directions

Slice eggs; process in food processor.
Drain anchovy fillets well on absorbent paper; place on chopping block.
Sprinkle with 1/4 tea spoon lemon juice.
Mash into smooth paste.
Place butter in mixer bowl; beat with electric mixer until light and fluffy.
Add anchovy mixture gradually; beat well after each addition.
Add eggs, 2 tablespoons at a time, mixing well.
Stir in pepper and mayonnaise; beat until well blended.
Spoon egg mixture onto serving plate; shape into a mound with knife.
Chill overnight for flavors to blend.
Make a pattern with fork tines around side.
For an effective garnish save 1/2 cup mousse; divide into 2 portions.
Add a drop of red vegetable coloring to 1 portion and a drop of green coloring to other portion.
Using appropriate pastry tips, fashion leaves and stems with green and a rose on top.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Interest: 
Party

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