Chicken Mousse a la Baltimorienne

Ingredients

• cooked cold chicken
• three tablespoons cold cream sauce
• whites of two eggs
• sherry
• pepper
• salt

Method

1. 1

   Pass cooked chicken through a machine three or four times.

2. 2

   Measure by cup; add three tablespoons cold cream sauce and whites of two eggs.

3. 3

   Flavor with sherry, pepper, and salt.

4. 4

   Decorate a ring mould with truffles and tongue strips.

5. 5

   Fill mould with mousse carefully using a paper tube.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 291. The excerpt below is the record exactly as published.

sherry, pepper, salt, and left in the broth until cold with some strips of truffle in the filling); after filled, put two moulds of different shades together, and cook in hot w’ater in oven — well covered — from six to eight minutes. Serve on a spinach foundation, with hollandaise sauce, as an entree. Chicken ( Poulet ) a la Russe Take the breast of a chicken; wash well; put in hot water with pepper, salt, onions, and carrots; let simmer slowly, with a tight cover, until well done; leave in the juice until cold. When ready, take out; remove the skin and bone; form in round pieces the shape of a half egg — all the same size; put on a buttered pan; cover with chicken mousse; decorate with a narrow strip of cooked, smoked tongue across and a strip of truffle on each side. Put in a pan with some sherry; cook in oven from eight to ten minutes — well covered. When done, serve on a decorated spinach foundation. Stick a toothpick paper frill in each. Entree for luncheon or dinner. Mock Partridge ( Fausse Perdrix ) Select young small chickens, clean and wash well; tie up well; put in a pan with some bacon and butter, pepper and salt; brown until golden brown. Then put in an earthen pot; make a gravy (in the pan the chicken has been braised in) with two tablespoons flour, three cups chicken broth, and one pint sour cream. Color the gravy with kitchen bouquet, and flavor with beef extract if AMERICAN COOK BOOK at hand. Strain the gravy on top of the chicken in the iron pot, and add six small onions and a good-sized carrot — cut up in large pieces. Put a tight cover on the pot and let the chicken simmer slowly until well done. When done place on a platter, remove the string, and strain some of the gravy over. Serve with the salad, or as a joint with potatoes and vegetables. Chicken Mousse with Tongue a la Hammond Mousse de Poulet Langue, a la Hammond Take small individual chicken moulds or one large one; butter well. Cut boiled, smoked tongue in very thin slices; cut a piece and put in the shape of a wing on each form; put a little bill in the bird and make an eye from lemon and truffle. Fill mould with a nice light chicken mousse; close mould; put in hot water and cook for about eight minutes — covered. When done, turn out, arrange on a decorated hominy foundation, cut out with a small biscuit cutter that forms a little nest for each bird. Put the foot of the bird into the hole of the foundation so that the bird will stand. Raise the birds one after another. In the centre have macedoine of vege¬ tables. Serve with the langue sauce. Timbale of Chicken Mousse a la Honey-comb Mousse de Poulet en Timbales a la Gateau de Miel Butter nice timbale moulds — either a large one or small indi¬ vidual ones; decorate with boiled macaroni that has been threaded with truffles. Cook the macaroni in water and salt; when done, put on a board to drain. Cut the truffle in long strips; thread it into the hole of the macaroni; cut in thin slices across; cover the mould, one little round piece after another until the bottom and sides of the mould are lined. Then fill with a nice rich chicken mousse. [See recipe: Chicken Mousse.] Put in hot -water and cook from eight to ten minutes, slowly — well covered. When done, turn out, serve on a platter with truffle sauce. Gar¬ nish with parsley. Chicken Legs (Cuj'sses de Poulet) a la Jardiniere When chicken legs and second joints are at hand, boil with water, wine, carrots, and onions until tender — with a cover on; leave in the stock until cold. Take out and put on a linen cloth to dry. Remove the thick part of the bone; press the legs flat; the second joints shape the same as the leg and bone, leaving a small piece of bone at the narrow part forming a cutlet. Coat heavily with chicken mousse; dip in egg and bread THE SWEDISH, FRENCH crumbs, and fry in very hot fat. Dish up in crown style on a platter on a paper doily with a paper frill on each bone; serve with the supreme sauce or garnish with different kinds of vegetables and parsley. Luncheon and supper dish. Stuffed Chicken with Mushrooms a la Digre Cdtelettes de Poulet farcies , aux Champignons, a la Digre Cook a young chicken in water with pepper, salt, onions, and carrots, and leave in the juice until cold. Joint; remove the skin and bones; form the meat in shape of a small cutlet, leaving an arti¬ ficial bone in each piece. Coat with chicken mousse; put on a buttered pan with some sherry, pepper, salt, and plenty of butter. Put into oven — uncovered; braise until they become golden brown. In the meantime, make a foundation on a cake plate from chicken mousse; decorate with truffles and Spanish pepper. When the cutlets are done (which will take from ten to fifteen minutes), arrange on a hot foundation of chicken mousse with creamed mush¬ rooms in the centre; garnish with a paper frill on each bone of the cutlet, with a bunch of parsley at the side. Chicken Mousse ( Mousse de Poulet ) a la Baltimorienne When cooked cold chicken is at hand, pass through the machine three or four times. Measure it by the cup; add to each cup three tablespoons cold cream sauce and whites of two eggs

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