Egg Mousse with Anchovies

Name: Egg Mousse with Anchovies
Yield: Serves Four to Five
Ingredients: radishes, a few small gherkins, and slices of cucumber; radishes, a few small gherkins, and slices of cucumber; 12 anchovy fillets; 1 egg white; anchovy essence; salt and freshly ground black pepper cayenne; salt and freshly ground black pepper cayenne; 3 tablespoons single cream; 6 tablespoons mayonnaise; 6 eggs, hard-boiled; ½ tablespoon gelatine; 2 tablespoons water; radishes, a few small gherkins, and slices of cucumber

Preparation info

Serves
Four to Five

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

The more anchovy essence you put into this dish the better it is in my opinion. The anchovy essence seems to give it an almost crab-like flavour. Of course, if you want a pure egg mousse just leave out the anchovy essence.

Ingredients

2 tablespoons water
½ tablespoon gelatine
6 eggs

Starter

Method

Put the water in a small heavy saucepan. Carefully sprinkle on the gelatine and leave for 10 minutes or so until it looks spongy. Lightly oil a soufflé dish or jelly mould if you intend to turn the mousse out when it is set.

Chop the eggs finely and mix them with the mayonnaise and cream and season with pepper and cayenne. Add as much anchovy essence as you like - I like a good tablespo