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Egg mousse
6 hard-boiled eggs
1 tsp. gelatine
1 Tbsp. Worcestershire sauce
2 tsp. anchovy essence
5 oz. chicken stock
1 c. whipped cream
paprika
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.
“When I was a boy there were only three kinds of sandwiches in common use - the ham, the chicken and the Swiss cheese. Others, to be sure, existed, but it was only as oddities. Even the club sandwich was a rarity, and in most eating-houses it was unobtainable. The great majority of people stuck to the ham and the Swiss cheese, with the chicken for feast days and the anniversaries of historic battles.”
H.L. Mencken (1880-1956)
When it originally appeared in 1886 - Coca Cola was billed as an "Esteemed Brain Tonic and Intellectual Beverage".
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