Recipe - Egg Mousse

3 Hard Boiled Eggs
2 Spring onions or
1 tablespoon Chopped Fresh Chives
1 tablespoon Lemon Juice
1 Tin Concentrated Consomme
6 tablespoon Mayonnaise (not SALAD CREAM)
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini