Egg Mousse Recipe

6 hard boiled Eggs
2 tsps. Anchovy essence
A dash of salt
5 ozs. Chicken stock
1 tbsp. Worcestershire sauce
1 tsp. Gelatin
1 Cup of whipped Cream
A dash of paprika

Chop up the white portion of the eggs finely. Push through a sieve the egg yolks. In a saucepan, add in the chicken stock & gelatin then heat just until the gelatin dissolves.

Allow the mixture to cool then let it set. Add in seasonings to the stock and fold into the whipped cream then blend in whites and yolks and place inside a serving dish then chill it. When ready to serve, decorate the dish before serving.