P585 CEEFAX 2 585 Thu 25 Dec 23:18/14 1/6 THE MOUSSE OF THE EGG Ingredients 12 eggs 1 pint of aspic half a pint of thick cream 1 level dtsp of Worcester sauce anchovy essence paprika 1 tin of anchovies, parsley, black olives Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu CBBC TextP585 CEEFAX 2 585 Thu 25 Dec 23:13/07 2/6 Method 1 Hard boil the eggs. Make a pint of aspic (the brand made bz Riebjt is good for this purpose). The addition of 2fl oz dry Vermouth instead of water to make up the pint gives an extra filling to the taste. 2 Shell the eggs, reserving two for a garnish, (put those in a bowl covered in water to prevent the olive tinge around the yolks). Separate the 10 yolks from their whites and pass them through a sieve (a mouli legume is the easiest) into a large bowl. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu CBBC TextP585 CEEFAX 2 585 Thu 25 Dec 23:52/48 3/6 Method (cont) 3 Chop the whites fairly coarsely, and add to the yolks, with the Worcester sauce, anchovy essence and paprika. Whip the cream thick enough to leave a trail - not too thick or it won't mix. Pour half the aspic mixture into the eggs, fold in the cream and add salt, if desired. 4 Use a two-pint ring mould or any othjt suitable containjt. Pour about 2oz of remaining aspic into the rinsed-out mould and 'set' it in the refrigerator. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu CBBC TextP585 CEEFAX 2 585 Thu 25 Dec 23:03/18 4/6 Method (cont) 5 Ladle the egg mixture on top. Chill for several hours or overnight, and then set the rest of the aspic as well. 6 When all is ready turn out the mousse - placing it in warm water is usually required here - chop up the two eggs and the solid aspic, mix with the parsley and decorate with the anchovy fillets placed over in strips. Scatter around some dry black olives and sjrvj. You can add a dtp of curry paste to the original mixture. Sieve it with the yolks, othjrwisj it won't mix in. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu CBBC TextP585 CEEFAX 2 585 Thu 25 Dec 23:11/21 5/6 SWEDISH RED CABBAGE Ingredients 2 large red cabbages, cored and shredded 2oz/60g butter 2-3 apples, peeled, cored and sliced 3 tbsp lemon juice salt and pjppjt 2 tbsp black treacle 1 onion, grated 4fl oz/10cl red wine or rid wine vinegar Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu CBBC TextP585 CEEFAX 2 585 Thu 25 Dec 23:13/21 6/6 Method 1 Melt the butter in a large hjavz casserole. Throw in the cabbage, add the black treacle and cook ovjt a low heat, stirring constantly. 2 Stir in the onion, the apples and lemon juice, and then the wine, salt and pjppjr. 3 Simmer gently for three hours, stirring occasionally. Adjust the seasoning. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Music Main menu CBBC Text