Chicken and Hazelnut Mousse

Ingredients

• 3 (1/2-pound) chicken breasts, deboned and skinned
• 1 cup whipping cream
• 2 egg whites
• 1/2 cup chopped hazelnuts
• 1 teaspoon dried sage
• 4 cups Chicken Stock
• Salt and pepper to taste

Method

1. 1

   In a food processor, combine the chicken breasts and the egg whites to form a paste.

2. 2

   Add the nuts, sage, and salt and pepper.

3. 3

   Add the cream slowly and process until the consistency of smooth paste.

4. 4

   Cool.

5. 5

   Meanwhile, pour the chicken stock into a saucepan and bring to a simmer over medium heat.

6. 6

   Shape the cooled chicken mixture into 2-inch oval dumplings and drop several at a time into the chicken stock.

7. 7

   Simmer about 5 minutes.

8. 8

   Remove with a slotted spoon and drain on paper towels.

9. 9

   Keep warm while cooking the remaining dumplings.

10. 10

    Serve immediately on individual plates.

11. 11

    Top each serving with Herbed Tomato Sauce.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 56. The excerpt below is the record exactly as published.

CHICKEN AND HAZELNUT MOUSSE 3 (%-pound) chicken breasts, Salt and pepper to taste deboned and skinned 1 cup whipping cream 2 egg whites 4 cups Chicken Stock Y. cup chopped hazelnuts (see index) 1 teaspoon dried sage

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