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Egg And Tuna Mousse

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Ingredients
  Canned tuna 14 Ounce, drained, flaked (2 Cans, 7 Ounce Each)
  Hard-cooked eggs 3 , chopped
  Tomatoes 2 Large, skinned and chopped
  Chopped chives 1 Pinch
  Chopped parsley 1 Pinch
  Anchovy paste 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Lemon juice To Taste
  Gelatine 2 Teaspoon
  Canned consomme 5 Ounce (1/2 Of 10 Ounce Can)
  Whipping cream 1⁄2 Pint, whipped
Directions

In a large bowl, mix flaked tuna, eggs and tomatoes; add seasonings.
Do not mash as the consistency should be coarse.
In a small saucepan sprinkle gelatine over consomme and let stand for 5 minutes; then heat until gelatine is completely dissolved.
Set aside and allow to cool.
When cool stir consomme mixture into bowl with tuna.
Fold whipped cream into entire mixture and pour into a souffle dish or 1 quart mould.
Refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Party

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