Egg Mousse

Preparation info

  • 4

    • Difficulty


    • Ready in

      45 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 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.