Chicken Mousse

Ingredients

• buttered pan
• some sherry
• pepper
• salt
• clear chicken aspic
• tomato
• lettuce leaves
• chopped aspic
• aurorian sauce

Method

1. 1

   Cook the chicken mousse in a buttered pan with sherry, pepper, and salt for about eight minutes.

2. 2

   Once done, let it cool.

3. 3

   Coat a ring mould with clear chicken aspic, layer with sliced tomato, and fill with aspic and chicken mousse until full.

4. 4

   Leave on ice until cold, then dip in lukewarm water and turn out.

5. 5

   Garnish with lettuce leaves and chopped aspic, serve with salad or aurorian sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 299. The excerpt below is the record exactly as published.

buttered pan with some sherry, pepper, and salt and cook in oven about eight minutes — well covered; when done, leave to get cold. Then coat a ring mould with clear chicken aspic [see recipe: Chicken Aspic]; slice the tomato crosswise and put in the mould, one slice resting on top of another all around; then put some cold aspic the height of the chicken mousse and tomato; then reverse and coat the other way, another layer of tomato and chicken mousse until the mould is full. Fill with the aspic; leave on ice until cold; then dip in lukewarm water and turn out. Garnish with lettuce leaves and chopped aspic. Serve with salad in the centre or as a cold dish with aurorian sauce. Chicken ( Poulet ) a la Celestine Put small fluted individual moulds on ice, glaze with some nice clear chicken aspic; decorate with truffles and Spanish pepper alternately every other flute; decorate the mould with rings of truffle, Spanish pepper, and a diamond in the centre; glaze again with the aspic, then coat with cream. To one cup of cream take two tablespoons dissolved Cox’s gelatine; flavor with pepper, salt, and a little sherry, then the rest of the cream; add one cup of white breast of chicken (cut in small dices) and little truffles; AMERICAN COOK BOOK 203 fill the mould with the chicken; leave on ice. When ready to serve, dip in lukewarm water and turn out on a green mayonnaise foundation with aurorian sauce in the centre and lettuce leaves all around and chopped aspic. Serve as a complete salad for luncheon or dinner. Chicken in Aspic ( Aspic de Poulet ) a la Hildur Alexandra Glaze waldorf chop mould with aspic and decorate with truffles and Spanish pepper; line with cream; to one cup cream two table¬ spoons dissolved Cox’s gelatine; fill with creamed chicken. To one cup cut-up chicken four tablespoons gelatine, two tablespoons milk, three tablespoons mayonnaise dressing, four tablespoons whipped cream. Stir milk and gelatine with one tablespoon sherry, pepper, and salt; add chicken mayonnaise dressing and whipped cream. When cold turn out and arrange on a foundation of aspic with string beans; garnish with lettuce leaves and chopped aspic all around. Serve as a cold dish with aurorian sauce in the centre or as a salad with mayonnaise dressing. Howto Make the Foundation. Put aspic in a pie plate; put in the string beans that have been cooked and cut in small slices across; cover with aspic as high as the plate. Used for foundation for different cold dishes. .Stuffed Chicken with Pate de Foie gras a la Chaud-froid Poulet farci de Pate de Foie gras a la Chaud-froid Take chicken that has been cooked and left in the broth to get cold. Pick the breast of the chicken in small pieces; put the pieces together in an oblong shape, like a half egg, on a pie plate — one individual piece for each person; put on top of the chicken some aspic that is beginning to get cold, which will fasten each piece together. Stuff with pate de foie gras or mock pate. To one cup of the mock pate, or pate de foie gras, take three table¬ spoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, salt, and three tablespoons whipped cream. Mount this on top of the chicken; cut out from the aspic; put on a broiler and chaud- froid with the brown chaud-froid sauce; decorate all around with a wide strip of cream that has some gelatine, and a diamond of truffle in the centre. Arrange on a cold hominy foundation; decorate with roses cut from radishes and stuck into the foundation all around, and some chopped aspic. In the centre of the founda¬ tion serve a salad such as peas, string beans, macedonian, or apple salad; or, if it is served as a cold dish, serve with aurorian sauce. 204 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Mousse of Chicken in Tongue a la Bregitta Mousse de Poulet en Langue, a. la Bregitta Cut thin slices of cold boiled, smoked tongue. Put a tablespoon chicken mousse on each slice and roll — width about two and a half inches around. Put on a pan with pepper, salt, and some sherry

Cook this with the app: pantry check, scaling, and the assistant.