Curried egg mousse
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 430g can evaporated milk | |
| 1 | 430g can creamy type soup | |
| 1 | tablespoon | Curry powder |
| 2 | teaspoons | Onion powder |
| 1 | tablespoon | Lemon or lime juice |
| 1 | small | Jar lumpfish roe |
| 1 | tablespoon | Gelatine |
| 8 | Eggs, hardboiled, chopped | |
| Salt to taste | ||
| 1 | tablespoon | Parsley or chives, chopped |
| 2 | Tarragon or dill leaves | |
| 1 | Lime or lemon | |
Directions
GARNISH
Serves 6 for lunch or 10 for entree.
Melt the gelatine with a little hot water and stir until clear.
Whip ½ can evaporated milk until thick. Put the remainder of milk in a blender with the soup, curry powder, onion powder, lime or lemon juice, melted gelatine and roughly chopped eggs, blend until smooth. Fold this mixture with the chopped parsley into the whipped milk. Add salt to taste.
Pour into a wetted mould and refrigerate until set, then unmould and spread the caviare on top. Surround the mousse with thinly sliced lime or lemon and sprigs of fresh herbs. Serve with a tossed salad (and cold meat if desired).
This dish may be accompanied by a bowl of chutney.
"Hemphill's Book Of Herbs"