Chicken Mousse

Ingredients

• a cupful of chicken stock
• the beaten yolks of three eggs
• a teaspoonful of salt
• a teaspoonful of celery salt
• a dash of pepper
• a dash of paprika
• two tablespoonfuls of granulated gelatine
• a quarter cupful of cold chicken stock
• one and one half cupfuls of the fine chicken meat
• a half pint of cream

Method

1. 1

   Put cooked chicken through a chopper and grind it fine.

2. 2

   Heat chicken stock, pour over beaten egg yolks, add salt, celery salt, pepper, and paprika.

3. 3

   Stir until thickened, then add soaked gelatine.

4. 4

   Once dissolved, mix in chicken meat.

5. 5

   When thickening, fold in whipped cream and turn into a mold.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 47. The excerpt below is the record exactly as published.

CHICKEN MOUSSE Put through a chopper cooked chicken, using the white or the dark meat, or both. Grind it a second time, if neces- sary, to make it very fine. If a meat-chopper is not at hand, chop it by hand, pound it to free the meat from the fiber, and rub it through a puree sieve. Heat a cupful of chicken stock, pour it over the beaten yolks of three eggs, add a teaspoonful each of salt and celery salt, a dash of pepper and of paprika. Return it to the fire and stir until it has thickened like a boiled custard ; add two tablespoonfuls of granulated gelatine which has soaked for an hour in a quarter cupful of cold chicken stock. When the gelatine has dissolved, remove it from the fire and add one and one half cupfuls of the fine chicken meat. When the mixture begins to thicken stir it perfectly smooth and fold in a half pint of cream whipped to a stiff froth. Turn it into a brick mold. The cream must not be added until the mixture begins to set, or the ingredients will settle into layers. Serve with lettuce or celery salad. Nil. 107. CIIICKF.X .iSPIC. "^ N(l. 108. .\SI'IC CIF r.VrE 1)E FdlE GRAS. NO. 109. SLICED COLD MEATS. GAME — SALADS — COLD SERVICE — CHEESE 127 LIVER LOAF OR COLD TIMBALE Line a pint brick mold with thin slices of larding pork. Pour in liver timbale mixture given on page 78. Pill the mold to within a quarter of an inch of the top. Cover it with slices of pork. Set it in a pan of water and cook in a slow oven for one hour, or until firm to the touch. Serve cold in slices with salad. COLD SLICED MEATS Illustration No. 109 shows an attractive way of serving cold meats. On the right are overlapping slices of cold tongue; on the left, slices of beef. A slice of tongue cut round is placed in the center to cover the spot where they meet. Slices of cold chicken are placed at right angles to the tongue and beef. Aspic jelly is placed in the four angles. The garnishing is sliced pickled beets cut into stars and hearts, and small pickles or gherkins sliced down to nearly the end, then spread into leaf shapes. The stars are placed on the sliced meat, the hearts on the dish in front of the jelly, with a slice of pickle on each side, and the leaf-like gherkins are in the center. The aspic used in this dish was jellied stock made a little stiffer with gelatine. Cold meats may also be attractively served by placing a socle made of hominy in the center of the dish, the top of the hominy ornamented with aspic or any garnishes, and the sliced meats laid around and against the socle. GLAZED TONGUE Boil a smoked or a fresh tongue until tender, then skin and trim it. While it is flexible skewer it into a good shape. Paint it with glaze (page 104). Whip some butter with a fork until it is soft and very 128 LUNCHEONS light. Place the whipped butter in a pastry-bag with star tube and press it through, outlining a figure on the sides of the tongue and down the middle. Garnish the dish with parsley and a hard-boiled egg. Cut the white of the egg in strips lengthwise, leave the yolk whole, and arrange the pieces so they resemble a daisy. Keep the garnished tongue in a cold place until ready to serve, in order to harden the butter. BOILED HAM Soak the ham overnight, with the rind side up. Thor- oughly wash and scrape off any bad parts. Put it in suffi- cient cold water to cover it well. Add a bunch of soup vege- tables and two bay-leaves. Boil it slowly, allowing twenty minutes to the pound, counting from the time the water begins to boil. It is done when the meat around the bone is tender. Place it on a board, peel off the skin, and by trim- ming make it smooth and shapely. Take a slice oft' the bot- tom, if necessary, to make it stand firmly. Serve it hot or cold. In illustration No. Ill the ham after being trimmed is covered with cracker dust and sugar and placed in the oven to brown. The bone is covered with a pleated paper frill, and a lemon cut to imitate a pig (see page 16) is set on top. In illustration No. 112 black pepper is placed in spots on the fat, and then with the finger is rubbed into regular circles. A whole clove is stuck in the center of each spot of pepper. If the ham is to be served cold the parts not covered by fat can be concealed with a layer of butter; the butter should be whipped until smooth and soft and then spread evenly with a knife. In this way the whole ham can be made smooth and the spots of pepper can be extended entirely over it. XO. 110. liLAZET' TONCUTE, GARNISHED WITH I'.UTTER. NO. 111. BOILED HAM, NO. 1. NO. 112. BOILEIi HAM, NO. 2. N.. NO. 113. GLAZEI> BdNKD HAM GARNISHED WITH WATEIiCRESS. w NO. 114. COLD FISH COVEKEI) WITH JELLIED MAYONNAISE AND GARNISHED WITH BEETS AND OLIVES. NO. 115. CKEAM CHEESE WITH BAR-LE-DUO CURRANTS GAME — SALADS — COLD SERVICE — CHEESE 129 The bone is covered with a paper frill (page 14). The dish is garnished with slices of pickled beets stamped into rounds. BONED HAM Boil the ham as directed above. "Wliile it is still hot strip oft" the skin, then turn it over and remove the bone. If the ham is thoroughly cooked, the bone will come out easily. Make a cut down to and along the bone in the center of the under side, then work the knife around and close to the bone until the latter is loosened enough to be pulled out. Lay the boned ham on a cloth, draw it together and sew the cloth around it, pressing the ham firmly together, and giving it a good shape. Place a board and heavy weights on the ham, and let it cool while under this pressure. Remove the cloth. Trim it again, if necessary. Cover it with a meat glaze (see page 104). Garnish with a wreath of watercress. COLD FISH Garnished cold fish makes an ornamental and useful dish for buffet luncheons, and for summer service, when cold dishes of any kind are acceptable. Illustration No. 114 shows a bluefish boiled in upright position, covered with jellied mayonnaise and garnished with pickled beets, cran- berries, and gherkins. It is placed on a layer of bread to raise it on the dish. To prepare the dish, place a carrot inside the fish to give it stability, then tie and prop it with vegetables on the kettle-strainer, in the position desired. Boil it slowly, allowing ten minutes to the pound. Put soup vegetables, a bay-leaf, and two tablespoonfuls of vinegar in the water. When cooked, lift the fish out carefully and let it get cold before removing it from the strainer. Take off the skin and cover it with a mayonnaise made as 130 LUNCHEONS follows : Heat a ciipful of clear beef or chicken stock, and dissolve in it one and a half tablespoonfuls of granulated gelatine which has soaked for an hour in half a cupful of cold water. When it has cooled add half a cupful of oil, a tablespoonful of vinegar or of lemon juice, half a teaspoon- ful of sal

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