Recipe - Lobster Mousse

2 tablespoon Unflavored gelatin
2 tablespoon Sherry
One half cup Hot chicken broth
2 Eggs; separated
One fourth cup Minced celery
2 tablespoon Minced green onions
6 One half ounce Canned or cooked lobster
meat
1 tablespoon Minced parsley
One half teaspoon Marjoram
2 teaspoon Lemon juice
One half cup Mayonnaise
One half cup Whipping cream

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, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.