Chicken Mousse and Livers in Aspic a la Pompadour

Ingredients

• each breast of a large chicken
• whites of two eggs
• pass through machine five or six times
• cayenne pepper
• salt
• milk
• cream
• five nice chicken livers

Method

1. 1

   Stir until cold, then gradually add milk and cream while beating.

2. 2

   Add cayenne pepper, salt, and sherry.

3. 3

   Glaze a ring mould with chicken aspic; decorate with mousse colored with parsley and fill.

4. 4

   Leave on ice until ready to serve.

5. 5

   Dip in warm water, turn out on a paper doily, and garnish with lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 303. The excerpt below is the record exactly as published.

Chicken Mousse and Livers in Aspic a la Pompadour Aspic de Mousse de Poulet aux Foies, a la Pompadour To each breast of a large chicken take whites of two eggs; pass through machine five or six times; press through a fine sieve; put in a saucepan on ice; stir until it gets cold. Put milk and cream, mixed gradually, into the mousse, beating it all the time. When about half of milk and cream has been added, add cayenne pepper and salt, some sherry, then cream and milk; try in hot water on the stove; add cream and milk until of the right consistence. Take to two cups of chicken mousse five nice chicken livers

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