Egg Mousse with Caviar from The Times Cookery Book by Katie Stewart
Place the eggs in a saucepan, cover with cold water and bring to the boil. Simmer for 6–8 minutes to hard boil. Drain, cool the eggs in cold water immediately to prevent further cooking, then...
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Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
Ingredients
- 1 small jar caviar-style lumpfish roe
- watercress
- salt
- freshly milled pepper
- 1 teaspoon Worcestershire sauce
- ½ oz (15 g) powdered gelatin
- ½ pint (3 dl) chicken stock
- ¼ pint (1½ dl) double cream
- 6 eggs
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