Egg And Anchovy Mousse
|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)|
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.