Recipe for "egg-mousse"

NAME

     EGG-MOUSSE - Simple appetizer for summer days
     This dish was served at a dinner I was  invited  to  at  the
     Vice-Chancellor's  Lodge at the University of Liverpool when
     I was a student.  Mrs. Whelan, the VC's wife,  gave  me  the
     recipe later.

INGREDIENTS (serves 6)

     6         hard-boiled eggs
     5 ml      gelatine
     15 ml     Worcestershire sauce
     10 ml     anchovy essence
     150 ml    chicken stock
     250 ml    whipped cream
               paprika
               salt

PROCEDURE

          (1)  Finely chop the egg whites.
          (2)  Sieve the egg yolks.
          (3)  Add gelatine to chicken stock and  heat  until  it
               dissolves.   Cool  and  allow  mixture to begin to
               set.
          (4)  Put stock and seasoning into whipped cream.   Fold
               in yolks and whites, place in dish, and chill.
          (5)  Decorate and serve.

NOTES

     A nice way to decorate is to  peel  some  white  grapes  and
     chill.  Then before serving spread thinly a little caviar on
     top and place halved grapes on top of that.

RATING

     Difficulty: easy.  Time:  20  minutes  preparation,  several
     hours chilling.  Precision: Measure gelatine and stock.

CONTRIBUTOR

     Marcus G Hand,
     AT&T Information Systems, Middletown, New Jersey, USA
     mtuni!mgh