Wednesday, October 28, 2009

EGG MOUSSE

EGG MOUSSE

6 Eggs -- hard-boiled
5 ounces Chicken stock
1 teaspoon Gelatine
1 C Cream -- whipped
1 tablespoon Worcestershire sauce
Paprika
2 teaspoons Anchovy essence
Salt

Finely chop the egg whites. Sieve the egg yolks.

Add gelatine to chicken stock and heat until it dissolves. Cool and
allow mixture to begin to set. Put stock and seasoning into whipped
cream. Fold in yolks and whites, place in dish and chill. Decorate and
serve.

Wednesday, October 21, 2009

Eggplant Caviar

Eggplant Caviar

3 Eggplants
3 Garlic cloves -- minced
1/3 cup Olive oil
1 tablespoon Minced parsley -- (or Onion, Basil or Anchovies)
1 Lemon -- juice only
Salt and pepper

This makes a dip that is delicious on raw vegetables or spread on
French bread, and is good as an appetizer, snack or light lunch.

HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from
the flame. Broil for 50 minutes, turning once, until very soft. Scoop
out the flesh and discard the seed strips. Pass through the coarse
blade of a food mill or coarsely mash by hand. Add garlic to taste (be
careful, the taste becomes stronger with time). Beat in the olive oil.
Add the parsley, lemon juice, salt and pepper.

Wednesday, October 14, 2009

Eggplant Relish

Eggplant Relish

1 medium Eggplant
1 Egg -- hard-boiled
1 Green pepper
1 medium Onion
Oil
Vinegar
Garlic
Salt
Pepper
Sugar

Bake eggplant until soft. Grind together the baked eggplant, egg,
green pepper and onion. Add oil, vinegar and seasonings to taste.
Chill. Serve cold.