6    Eggs, hard-boiled

      1 ts Gelatine

      1 tb Worcestershire sauce

      2 ts Anchovy essence

      5 oz Chicken stock

      1 c  Cream, whipped

           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.
  NOTES:
  *  Simple appetizer for summer days -- This dish was served at a dinner I
  was invited to at the Vice-Chancellor's Lodge at the University of
  Liverpool when I was a student. Mrs. Whelan, the VC's wife, gave me the
  recipe later.
  *  A nice way to decorate is to peel some white grapes and chill.  Then
  before serving spread thinly a little caviar on top and place halved grapes
  on top of that.
  : Difficulty:  easy.
  : Time:  20 minutes preparation, several hours chilling.
  : Precision:  Measure gelatine and stock.
  : Marcus G Hand,
  : AT&T Information Systems, Middletown, New Jersey, USA
  : mtuni!mgh
  : Copyright (C) 1986 USENET Community Trust