Egg Mousse

• 4–5 hard-boiled eggs
• 1 dash Worcester or anchovy sauce
• 4

Chop the egg whites finely and sieve the yolks. Mix the yolks with the sauce and aspic, let the mixture start to set, then add the lightly whipped cream and seasonings; fold together. Add the chopped whites and leave to set, preferably in a refrigerator. Turn out to serve.