Frenchgluten-freenut-freesoy-freefish-freeshellfish-free
Chicken Mousse with Livers a la Pompadour
From The Swedish, French, American cook book, 1918
Serves 2
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
Nutrition per serving
596Calories
91 gProtein
3 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein91 g
Carbohydrates3.1 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat6.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol1528 mg
Sodium358 mg
Potassium1258 mg
Calcium37 mg
Iron39 mg
Magnesium103 mg
Phosphorus1445 mg
Zinc12 mg
Copper2.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A14025 mcg
Vitamin E3 mg
Vitamin K0 mcg
Vitamin B63.6 mg
Vitamin B1271 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)7.6 mg
Niacin (B3)41 mg
Folate2499 mcg
Choline825 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 2 servings.
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 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, pass through machine five or six times; press through a sieve; put in a saucepan on ice; stir until it gets cold. Mix milk and cream. Put the milk and cream in gradually to the mousse, beating it all the time. When about half of milk and cream has been added, add cayenne pepper, salt, some sherry, then add cream and milk; try in hot water on the stove; add cream and milk until of the right consistence. To two cups of chicken mousse take five or six nice chicken livers
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