Grace's Cookery Book: Starters

Crab Mousse

• I heaped breakfast cup of cooked crab meat, pounded
• 1 pint aspic jelly
• 1 breakfast cup double cream
• 175g (6 oz) mayonnaise
• large glass of sherry
• black pepper and sea salt
• enough gelatine to make a pint of jelly

Method:

Melt aspic in 1 pint water
Pour half in bottom of 1-1.5 litre (2-3 pints) souffle dish
Put in fridge to set
Also put the jug with the remaining aspic in the fridge
In 4 tablespoons of water, melt the gelatine
Put the sherry, fish, mayonnaise and cream in a bowl
Add the melted gelatine, mixing well
Season to taste
Pour mixture into souffle dish on top of set aspic and return to fridge
When set, loosen sides with a knife
Put dish in hot water for 20 seconds and turn out onto serving dish
Garnish by cutting up the remaining aspic and spooning it round the mousse
Serve with hot toast

Suggestions:
1) also use watercress and cherry tomatoes to garnish
2) try smoked fish as an alternative to crab