Grace's Cookery Book: Starters

Cucumber, Celery and Cheese Mousse

Serves 6-8

175-225gr ( 6-8 oz) chopped cucumber
110gr (4 oz) thinly sliced celery
2 tablespoons white wine vinegar
half a teaspoon of dill (weed or seed)
approx 10gr (half an ounce) gelatine
3 tablespoons water
110gr (4oz) tin of condensed cream of celery soup
175gr (6oz) cream cheese
2 tablespoon mayonnaise
150ml (quarter pint) double cream, whipped
salt and pepper

watercress for garnish plus a little French dressing

Method:

Mix cucumber, celery and dill - leave for 1 hour
Dissolve gelatine in water in small bowl standing in pot of hot water
Mix together the soup, cream cheese and mayonnaise
Stir in the cucumber mixture, then carefully fold in the cream
Season to taste
Add 1 tablespoon of the mixture to the gelatine, mix well, then quickly fold that back into the rest of the mixture
Pour into an oiled ring mould. Refrigerate until set.

To serve, turn onto a large plate, dip watercress in the French dressing and arrange in centre of the ring.