Serves 6
6 eggs
V2 cucumber
1 tablespoon coarse salt
1/4 pint (150ml) chicken stock 1/2 oz (15g) powdered gelatine 1/2 pint (300ml) mayonnaise
2 level teaspoons curry powder juice of 1/2 lemon
salt and freshly milled pepper
Boil the eggs for 8 minutes from cold. Drain and plunge into cold water to arrest cooking. Shell and submerge eggs in a howl of water until cold. Peel the cucumber, cut in half lengthways and scoop out the seeds with a teaspoon. Dice the cucumber, place in a colander and sprinkle with the coarse salt. Leave to stand for 30 minutes to draw some of the juices. Thoroughly rinse and press dry in absorbent paper to remove excess moisture.
Pour the chicken stock into a saucepan, sprinkle in the gelatine and leave to soak for 5 minutes. Meanwhile, combine mayonnaise, curry powder and lemon juice in a mixing bowl. Coarsely chop the eggs and stir into the mayonnaise mixture. Add the diced cucumber. Stir the stock and gelatine over low heat until the gelatine has dissolved (do not boil), then slowly stir into the egg mixture and blend well. Season with salt and pepper. When mixture begins to thicken and shows signs of setting, whip the cream until soft peaks form and fold into the mixture. Pour into a wetted 1′/2 pint (900ml) ring mould and spread level. Chill for at least 3 hours. Unmould on to a serving plate. Serve with thinly sliced brown bread and butter.