This inexpensive egg mousse will make an appetizer for 8 - 9 people or a summer lunch for 6.
ingredients
1 1/4 cups chicken stock
1/2 pound mixed vegetables, diced
20 g (3/4 oz) 1 tablespoon gelatin
1 pound ripe tomatoes, blanched, skinned, seeded and chopped
small bunch of parsley, finely chopped
6 large hard-boiled eggs
1 cup mayonnaise (page 250)
4 teaspoons lemon juice
salt
paprika
FOR THE GARNISH
2 hard-boiled eggs, thinly sliced
2 - 3 tomatoes, thinly sliced
1 1/2 cups canned chicken consomme
1 teaspoon gelatin
method
1. Put 8 tablespoons of the stock in a small pan and sprinkle over the gelatin.
2. Leave to soften for 5 minutes. Cook the vegetables in the remaining stock.
3. Drain the vegetables and reserve the stock, putting the vegetables aside to cool completely. Add the gelatin to the hot stock and stir until dissolved.
4. Cool then chill in the refrigerator, stirring occasionally, until it thickens to the consistency of unbeaten egg white or a medium-thick syrup.
5. Sieve the egg yolks and chop the whites finely. Mix the mayonnaise and lemon juice with the jellied stock then fold in the eggs, tomatoes, parsley and cold mixed vegetables.
6. Season to taste with salt and paprika. Turn the egg mixture into a lightly-oiled 1 US qt souffle dish and smooth the surface with the back of a spoon.
7. Cover and chill until set-about 2 hours.
8. To garnish, arrange overlapping slices of egg and tomato around the rim. Melt the consomme and sprinkle in the gelatin.
9. Let it stand 1 minute, then heat gently to dissolve, then allow to cool to room temperature.
10. Spoon over just enough to give a thin glaze to the mousse top and the decorations. Cover with plastic wrap and return to the refrigerator to set completely.
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more information
Cooking time: about 1 hour, plus 2 hours setting, then 5 minutes plus chilling
