Egg and Anchovy Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Egg mousse can be rather bland unless the recipe is well seasoned. This mixture includes Worcestershire sauce and salty anchovy fillets to add to the flavour. Serve as a first course with thinly sliced brown bread and buttery or include it as part of the cold foods for a buffet supper.


  • 8 eggs
  • 1 can anchovy fillets
  • 3 dl/½ pint


Bring the eggs to the boil from cold and simmer for 6–8 minutes to cook hard. Drain the eggs and submerge in cold water to prevent over-cooking. Shell the eggs and leave covered in cold water until required. Sieve the yolks into a basin. Chop the whites and add to the yolks. Remove about six anchovy fillets from the can, chop coarsely and add to the eggs. Measure about 3 tablespoons of the stoc