In small bowl, add gelatin and boiling water. Stir together until the gelatin is dissolved (about 5 minutes).
In a separate medium sized bowl, beat egg whites until stiff peaks form.
In another medium bowl beat egg yolks with a fork or whisk. Add the whipped cream, gelatin mixture and gently fold together. Next, fold in the stiffly beaten egg whites into the whipped cream mixture. Add nutmeg, white pepper, salt and chives and gently fold in until blended together.
If you wish for the mousse to have a green hue, you may fold in a few drops of green food coloriin to the mixture.
Spread the mixture into a shallow pan and let congeal in the refrigerator. When the mousse has firmed up, spread on small round croutons to float on top of Vichyssoise.
Served this way at the Plaze Anthenee in Paris, August 1985
Reva Paul's Chive Mousse Recipe https://whatscookingamerica.net/elleneaston-vichyssoise-soup-htm