|Hard-boiled eggs||6 , finely chopped|
|Finely chopped onion||15 Milliliter (1 Tablespoon)|
|Finely chopped parsley||15 Milliliter (1 Tablespoon)|
|Anchovy essence||1⁄2 Teaspoon|
|Mayonnaise||4 Fluid Ounce (125 Milliliter)|
|Sour cream||5 Fluid Ounce (150 Milliliter)|
|Canned consomme||10 Ounce (1 Can, 275 Gram)|
|Water||30 Milliliter (2 Tablespoon)|
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.