Yvonne’s Egg Mousse

An impressive and unusual first course, Yvonne’s Egg Mousse is surprisingly easy to make if you have an electric blender.

Serve this delicious mousse with crisp Melba Toast and butter.


6 hard-boiled eggs

10 fl. oz. Aspic I or II

2 tablespoons Worcestershire sauce

6 tablespoons tomato ketchup — teaspoon salt

½ teaspoon black pepper

2 teaspoon curry powder

10 fl. oz. double cream , beaten until fairly thick but not stiff

2 cucumber, sliced

2 hard-boiled eggs, sliced

Place the eggs and aspic in the jar of an elcctic blender and blend at high speed for 30 seconds or until the mixture is smooth. Pour the mixture into a medium-sized mixing bowl.

Stir in the Worcestershire sauce, tomato ketchup, salt, pepper, curry powder and cream. Using a wire whisk or rotary beater, beat the ingredients together until they are thoroughly com-bined. Pour the mixture into a 1-J-pint ring mould.

Place the mould in the refrigerator and chill for 3 hours or until the egg mixture has set.

Remove the mould from the refrig-erator. Quickly dip the bottom of the mould in hot water. Run a sharp-edged knife around the edge of the mould to loosen the sides. Hold a large serving dish, inverted, over the mould. Reverse the two, giving the mould a sharp shake. The mousse should slide out easily. Garnish the mousse with the cucumber slices and sliced eggs and serve immediately.

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