Chicken Mousse

Ingredients

• one cup of cooked cold chicken
• three tablespoons cold cream sauce
• whites of two eggs
• flavor with sherry
• pepper to taste
• salt to taste

Method

1. 1

   Pass the cooked chicken through the machine three or four times.

2. 2

   Measure by the cup; add cold cream sauce and egg whites.

3. 3

   Flavor with sherry, pepper, and salt.

4. 4

   Decorate a ring mould with truffles and tongue strips.

5. 5

   Fill the mould with mousse, cook in hot water for 15-20 minutes.

6. 6

   Serve with a rich supreme sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 292. The excerpt below is the record exactly as published.

three tablespoons cold cream sauce and whites of two eggs; flavor with sherry, pepper and salt to taste. Decorate a ring mould or timbale cup with truffles and cooked, smoked tongue strips, like daisies, flow¬ ers, or any design wished. Fill the mousse into the mould, carefully, with a paper tube. Put in the oven in hot water and cook — un¬ covered — from fifteen to twenty minutes, according to size of the mould. When done, turn out and serve around with a rich su¬ preme sauce highly flavored with wine. Entree for luncheon or dinner. Souffle of Chicken ( Poulet souffle) a l’Americaine Take cooked cold chicken and put through machine once. Add to each cup of chicken two tablespoons cold cream sauce and yolks and whites of two eggs; flavor with wine, pepper, and salt. Butter ramequin cups, stir the cream sauce to the chicken, then the yolks, sherry, pepper, and salt; beat the whites to a stiff froth and add them; fill the cases and put in oven in hot water and cook from ten to twelve minutes — uncovered. Serve hot with a sauterne sauce. AMERICAN COOK BOOK 199 Minced Chicken in Border of Rice a la Reine Poulet e mince et horde de Riz, a la Reine Put one cup of rice on stove with three cups water and let simmer from fifteen to twenty minutes; then add one cup boiling milk, a piece of butter, and some salt; let simmer for another five to ten minutes; put in a large fancy mould or a large pie plate, all around the edge of the mould; let stand until it gets cold. Then prepare cooked chicken in mince by putting it through the machine once or chop it very fine. Put two cups of minced chicken in a sauce¬ pan with half cup cream, one tablespoon butter, two tablespoons cream sauce, pepper, salt, and some sherry. When this is hot and ready to serve, put the dish of rice in hot water for about ten minutes (be careful not to let it boil), just to get hot through. Turn out on a hot platter; serve with the chicken mince in the centre; garnish with parsley around and quarters of hard-boiled eggs. Rissoles of Chicken ( Rissoles de Poulet ) a la Gilbert Ledly Have ready chicken mousse that is flavored with pate de foie gras and sherry. Cut thin slices of bread. Put about three- quarters inch thickness of mousse between each slice; cut in dia¬ mond shapes; dip in batter of flour, milk, and eggs; fry in hot fat. Serve in a crown style — one piece on top of another with green peas in the centre and a white truffle sauce at the side, in a sauceboat. Entree for dinner or luncheon. Chicken Mousse with Livers a la Pompadour Mousse de Poulet aux Foies, a la Pompadour To each breast of a large chicken take whites of two eggs

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