Chicken Mousse (Mousse de Poulet) a la Richelieu
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 293. The excerpt below is the record exactly as published.
Chicken”; Mousse ( Mousse de Poulet ) a la Richelieu Butter and decorate small oblong individual moulds with truffles; fill with chicken mousse; cook in oven six to eight minutes — well covered. Turn out on thick slices of hot tomato with a Bordelaise sauce
Cook this with the app: pantry check, scaling, and the assistant.