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Egg Mousse

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Ingredients
  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)
  Gelatin 2 Teaspoon
  Water 30 Milliliter (2 Tablespoon)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Egg

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