Ziva's Egg Mousse

Ingredients

• 1.375 millilitre milk, for béchamel
• 2.onion, a slice; for infusing the milk
• 3.6 black peppercorns, for infusing the milk
• 4.1 bay leaf, for infusing the milk
• 5.45 gram butter, for béchamel
• 6.45 gram plain flour, for béchamel
• 7.mace, a pinch; for béchamel
• 8.salt and pepper, for béchamel; to taste
• 9.12 eggs, hard boiled
• 10.mayonnaise, approximately 250–375 ml (see note)
• 11.gelatine, 1 heaped tablespoon; dissolved in stock or wine
• 12.125 millilitre chicken stock or dry white wine, for dissolving gelatine
• 13.anchovy essence, to taste
• 14.salt and pepper, to taste
• 15.cayenne pepper, to taste
• 16.worcestershire sauce, to taste
• 17.125 millilitre cream, lightly whipped; folded in last
• 18.tomatoes, for devil sauce; canned chopped or fresh peeled and simmered
• 19.1 garlic, pressed; for devil sauce
• 20.30 millilitre vegetable oil, for devil sauce
• 21.10 millilitre vinegar, for devil sauce
• 22.15 millilitre worcestershire sauce, for devil sauce
• 23.15 millilitre tomato sauce, for devil sauce
• 24.salt, pepper, mustard powder and sugar, for devil sauce; to taste

Method

1. 1.Make the béchamel: scald the milk with the onion, peppercorns and bayleaf. Melt the butter, stir in the flour and cook for a few minutes. Pour in the strained milk. Return to heat and stir until thickened. Season with mace, salt and pepper. Cover with buttered greaseproof paper and cool.
2. 2.Chop the eggs and the mayonnaise in the magimix. Dissolve the gelatine in the stock or wine over hot water. Add to the béchamel sauce. Stir into the egg and mayonnaise mixture.
3. 3.Season well with the anchovy essence, salt, pepper, cayenne and Worcestershire sauce.
4. 4.Let the mousse get quite cold and begin to thicken. Fold through the whipped cream.
5. 5.Turn into an oiled cake or loaf tin. Refrigerate until set.
6. 6.Unmould onto a platter. Garnish with sliced tomato and cucumber, watercress or lettuce. Serve with the devil sauce.
7. 7.For the devil sauce: mix all ingredients well and serve in a separate bowl.

Notes

• Card note: 'I find this quantity too little for my mould so usually double the recipe. Do not double the gelatine mixture.'
• Recipe spans pages 48–49 of salads.pdf.