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Egg mousse
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| Artist: |
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| Categories: |
Appetizers, Terrines / Mousses & Pates |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 6
| | Hard-boiled eggs | | 5
| ml | Gelatine | | 15
| ml | Worcestershire sauce | | 10
| ml | Anchovy essence | | 150
| ml | Chicken stock | | 250
| ml | Whipped cream | | | Paprika | | | Salt |
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Procedures:
| 1 | Recipe by: marcus g hand, at&t information systems, middletown, new jer Finely chop the egg whites. | | 2 | Sieve the egg yolks. | | 3 | Add gelatine to chicken stock and heat until it dissolves. | | 4 | Cool and all Put stock and seasoning into whipped cream. | | 5 | Fold in yolks and whites, p Decorate and serve |
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