HELEN HAYES' CURRY MOUSSE

Ingredients:

• 6 hard boiled egg yolks
• 2 cups chicken broth
• 1/2 cup cold water with
• 2 packages plain gelatin, soften in water
• 11/2 cups mayonnaise and curry to taste (I like it hot)
• 1 drop tabasco

Directions:

• Put it all in the blender and mix well.
• Pour into 1 quart mold and refrigerate. (I like to use a round cake mold with a center hole into which I put a garnish of watercress).

This does well for a light lunch on a hot day for cocktails with melba toast.

Delicately delicious.