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This French sauce features Boiled Eggs, Onions – or-, Lemon Juice, Concentrated Consomme, Mayonnaise (not SALAD CREAM. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Egg Mouse
Description
This French sauce features Boiled Eggs, Onions - or-, Lemon Juice, Concentrated Consomme, Mayonnaise (not SALAD CREAM. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt and Pepper Melt the consomme gently in a saucepan - do not bring it to the boil ~ then remove from the heat and add the lemon juice. As soon as it is cool, chill it in the fridge. Trim the spring onions or chop the chives and put them into a food processor or a liquidiser. Shell the eggs, cut them in half and add them to the food processor. Whiz for a few seconds, scrape down the sides, add the consomme mixture, mayonnaise and seasoning and process for a few more seconds until thoroughly blended. Do not over process - this is much nicer with a light texture. Pour it all into a souffle dish and allow to set in the fridge for at least two hours preferably four, to make sure the whole lot goes firm. It can even be left overnight in the fridge covered in cling film. This is nicest spooned out from the dish and eaten with granary bread or toast
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Chopped Fresh Chives
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 372.8kcal
- % Daily Value *
- Total Fat 25.4g40%
- Saturated Fat 5.0g25%
- Cholesterol 282.9mg95%
- Sodium 220.0mg10%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 0.9g4%
- Sugars 3.0g
- Protein 35.1g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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