Chicken Mousse

Ingredients

• 1 cup chicken stock
• 2 teaspoons granulated gelatine
• 1/2 teaspoon salt
• 2 tablespoons cold water
• paprika
• celery salt
• 1 cup beaten cream
• 1 cup cold cooked chicken
• 1 tablespoon chopped olives
• 2 egg whites

Method

1. 1

   Heat chicken stock; add seasoning, gelatine which has been soaked in cold water.

2. 2

   When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites; pour into buttered molds and chill for two or three hours.

3. 3

   Serve as a salad with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 51. The excerpt below is the record exactly as published.

Chicken Mousse 1 cup chicken stock 2 teaspoons granulated gelatine \ teaspoon salt 2 tablespoons cold w^ater paprika and celery salt 1 cup beaten cream 1 cup cold cooked chicken 1 tablespoon chopped olives 2 egg whites 130 LOWNEY'S COOK BOOK Heat chicken stock ; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites ; pour into buttered molds and chill for two or three hours. Serve as a salad with mayonnaise. Lobster Mousse Lobster mousse may be prepared in the same way as chicken mousse, substituting lobster meat for chicken. Fish Timbales 1 cup raw fish few grains cayenne I cup almonds 1 cup whipped cream 1 teaspoon salt 4

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