Lobster mousse
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unflavored gelatin |
| 2 | tablespoons | Sherry |
| ½ | cup | Hot chicken broth |
| 2 | Eggs; separated | |
| ¼ | cup | Minced celery |
| 2 | tablespoons | Minced green onions |
| 6½ | ounce | Canned or cooked lobster meat |
| 1 | tablespoon | Minced parsley |
| ½ | teaspoon | Marjoram |
| 2 | teaspoons | Lemon juice |
| ½ | cup | Mayonnaise |
| ½ | cup | Whipping cream |
Directions
Use a blender for this. Pour in gelatin, sherry & hot chicken broth. Whirl for 15 seconds then add egg yolks, celery, green onions, lobster meat, parsley, marjoram, lemon juice & mayonnaise. Whirl another 15 seconds & add the whipping cream. Beat the egg whites until stiff. Fold into the blended mixture. Pour into a mold greased with mayonnaise & keep thoroughly chilled until ready to serve. Place on platter & garnish with parsley or curly lettuce.
MRS. JAMES D. PETERSON, JR.
MARKS, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .