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Egg Mousse

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Submitted by Big John

Ingredients

6 6
LARGE LARGE EGGS
hard-boiled
1 5
TEASPOON ML GELATIN, UNFLAVORED *
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
2 1E+1
TEASPOONS ML ANCHOVY ESSENCE *
5 144.5
OUNCES ML/G CHICKEN BROTH
1 237
CUP ML WHIPPED CREAM
1 1
X X PAPRIKA *
1 1
X X SALT *

Directions

Finely chop the egg whites.

Sieve the egg yolks.

Add gelatine to chicken stock and heat until it dissolves.

Cool and allow mixture to begin to set.

Put stock and seasoning into whipped cream.

Fold in yolks and whites, place in dish and chill.

Decorate and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 108 62% from fat
 % Daily Value *
Total Fat 7g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 220mg 73%
Sodium 147mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 1%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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