Chicken Mousse

Ingredients

• 1 cup chicken stock
• 1 tablespoon cold water
• Yolks 3 eggs
• 4 cup cooked chicken
• 4 teaspoon salt
• 4 teaspoon paprika
• $ cup blanched almonds
• 1 cup heavy cream, beaten stiff
• Few grains cayenne

Method

1. 1

   Beat egg yolks slightly, add salt and paprika, and pour over gradually chicken stock which has been heated.

2. 2

   Cook over hot water until mixture thickens, add gelatine soaked in cold water and, when dissolved, strain and add to chicken and almonds, finely chopped, pounded, and forced through a sieve.

3. 3

   Season highly with salt and cayenne.

4. 4

   Put in ice water and stir until mixture thickens, then fold in the cream beaten stiff.

5. 5

   Turn into the shell of Sauterne Jelly and chill.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 67. The excerpt below is the record exactly as published.

CHICKEN MOUSSE. 1 cup chicken stock 1 tablespoon cold water Yolks 3 eggs 4 cup cooked chicken 4 teaspoon salt (white meat) 4 teaspoon paprika §$ cup blanched almonds 1 tablespoon granulated 1 cup heavy cream, beaten gelatine stiff Few grains cayenne

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