Chicken or Sweetbread Mousse

Ingredients

• white part of chicken
• a piece of butter size of a walnut
• a tablespoon of flour
• about one cup of milk
• the yolks of three eggs
• the whites of three eggs

Method

1. 1

   Hash chicken finely and pass through a sieve.

2. 2

   Melt butter, mix with flour, and gradually add milk until thickened.

3. 3

   Pour over chicken, add egg yolks, and fold in beaten egg whites.

4. 4

   Fill a buttered mold and steam for three-quarters of an hour.

As published

This recipe was extracted from Kirmess cook book (1907), page 50. The excerpt below is the record exactly as published.

CHICKEN OB SWEETBBEAD MOUSSE. Mrs. Gould's French Chef. Take white part of chicken, hash it very fine and pass through a sieve, season with salt and pepper. Put in a sauce pan a piece of butter size of a walnut, mix with it a tablespoon of flour and add by little about one cup of milk, after it is thickened pour over the chicken, add to it the yolks of three eggs, beat the whites very stiff and mix through at the last minute. Butter the mould well (with hole in center of it), fill one-half full, put in a saucepan, so water comes one-half way up, cover top with buttered paper and boil slowly three- quarters of an hour. Sauce. One-quarter pound butter, one tablespoon of flour, milk, two yolks of eggs, beaten with a little cream, at last minute. ENTREES. 123 TIMBAL OF OHIGKEN. Mrs. W. 8. Qoidd, New York. Breasts of two chickens groimd to a fine paste in a mortar, add three or four tablespoonfuls of cream, one teaspoonful (scant) salt, one teaspoonful (scant) of pepper, tiny pinch of red pepper, one-quarter teaspoon- ful Qf grated nutmeg. Put all through a colander or sieve. Whip whites of three eggs

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