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Egg and Anchovy Mousse
Preparation info
Serves
6
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
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.
Ingredients
8 1 3 dl ½ pint
Method
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