Chicken Mousse (Mousse de Poulet) a la Cigarette
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 294. The excerpt below is the record exactly as published.
Chicken Mousse ( Mousse de Poulet) a la Cigarette Put chicken mousse in a buttered mould the shape of a cig¬ arette; put in oven and cook for six minutes in hot water — well covered. When done, turn out and let stand to get cold. When cold, dip in egg and bread crumbs and fry in very hot fat
Cook this with the app: pantry check, scaling, and the assistant.