Title: Lobster Mousse
Categories: Salad
Yield: 12 Servings

2 tb Unflavored gelatin
2 tb Sherry
1/2 c Hot chicken broth
2 Eggs; separated
1/4 c Minced celery
2 tb Minced green onions
6 1/2 oz Canned or cooked lobster
-meat
1 tb Minced parsley
1/2 ts Marjoram
2 ts Lemon juice
1/2 c Mayonnaise
1/2 c Whipping cream

Use a blender for this. Pour in gelatin, sherry & hot chicken broth. Whirl
for 15 seconds then add egg yolks, celery, green onions, lobster meat,
parsley, marjoram, lemon juice & mayonnaise. Whirl another 15 seconds & add
the whipping cream. Beat the egg whites until stiff. Fold into the blended
mixture. Pour into a mold greased with mayonnaise & keep thoroughly chilled
until ready to serve. Place on platter & garnish with parsley or curly
lettuce.

MRS. JAMES D. PETERSON, JR.

MARKS, MS

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.