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