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Egg mousse

Egg mousse
Main Ingredient: Chicken Eggs

Course: Appetizers Terrines, mousses and pates

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Egg mousse ingredients

  • 6 Hard cooked eggs
  • 5 ml gelatin
  • 15 ml worchestershire sause
  • 10 ml Anchovy essence
  • 150 ml chicken stock
  • 250 ml Whipped cream
  • Paprika
  • Salt

Cooking Egg mousse

1. Recipe by: marcus g hand, at&t information systems, middletown, new jer Finely chop the egg whites.
2. Sievei the egg yolks.
3. Add gelatine to chicken stock and heat until it dissolves.
4. Cool and all Put stock and seasoning into whipped cream.
5. Foldi in yolks and whites, p Decorate and serve.


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