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Suggest a better descriptionFinely 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-Chancellors Lodge at the University of Liverpool when I was a student. Mrs. Whelan, the VCs 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
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 150 | ||
Calories from Fat: 135 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 55mg | 17 % | |
Sodium 77.8mg | 3 % | |
Potassium 78.4mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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