Egg Mousse Revisited

Do you remember ‘Egg Mousse’ – how delicious it was – a tribute to fresh eggs which were such a precious commodity for our parents’ generation. This remains a super-delicious recipe long overdue on our dinner plates and brought up-to-date by delicatessen meats, unheard of then.

For four people all you do is slice up six hardboiled eggs with a knife into small pieces and then fold in one tbls. Mayonnaise, one tbls. whipped cream, ground pepper and a teas. of anchovy essence (or some salt). Mix together and add melted gelatine as per the packet.

Fill small oiled ramekin dishes with the egg mixture and turn out when set, Top each mousse with some fake caviar (bought in small tins from the supermarket) to add a bit of bravado and surround with crinkled up slices of smoked salmon or parma ham/salami.

Alternatively (especially If you make one large mould) serve with curry sauce, Simmer a tin of chopped tomatoes, some tomato ketchup, a little olive oil, and vinegar, Lea & Perrins and a pinch of curry powder. Cool and serve from a jug.

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