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 chicken stock
  • 15 g/½ oz powdered gelatine
  • 1.5 dl/¼ pint double cream
  • 1 teaspoon Worcestershire sauce
  • salt and freshly milled pepper


    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 stock into a saucepan. Sprinkle in the gelatine and allow to soak for a few minutes. Add the remaining stock and stir over low heat until the gelatine has dissolved. Draw off the heat and allow to cool. When the stock is beginning to thicken and shows signs of setting, pour at once into the egg mixture. Add the lightly whipped cream, Worcestershire sauce and a seasoning of salt and pepper. Blend the ingredients quickly and evenly. Pour into a 1-litre (1½ -pint) wetted mould – a 15-cm (6-in) cake tin is quite a good size – and chill until set firm.

    Turn the mousse out on to a serving plate. Criss-cross the remaining anchovy fillets on the top and surround with watercress.