Gregg Thompson of St. Joseph, Missouri, writes, A good many years ago, my wife and I enjoyed a beefy curried mousse at Snaffles restaurant in Dublin. The recipe was published in You Asked for It in your January 1972 issue. It's a wonderful dish that I have continued to enjoy through the years, and I believe it should be resurrected. Active time: 5 min Start to finish: 8 hr This is a great hors d'oeuvre to make the night before it's served, and it's best when made with the freshest garlic you can find.