Cold Chicken Mousse

Ingredients

• two ounces of cooked chicken
• 1 tablespoonful gelatine
• 1/2 cup milk
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 cup milk
• 1/2 cup of whipped cream
• 1/4 teaspoonful salt
• 1/2 teaspoonful mustard
• 1/2 teaspoonful Worcestershire sauce
• a dash of paprika

Method

1. 1

   Rub cooked chicken through a sieve and weigh to ensure 2 ounces.

2. 2

   Soak gelatine in milk for 10 minutes.

3. 3

   In a saucepan, melt butter, add flour, and cook.

4. 4

   Add 1 cup milk and boil for 3 minutes.

5. 5

   Mix in gelatine and set aside.

6. 6

   Add chicken and whipped cream, season with salt, mustard, Worcestershire sauce, and paprika.

7. 7

   Pour into oiled molds and set on ice until cold.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 183. The excerpt below is the record exactly as published.

1 tablespoonful gelatine in % cup milk, 10 minutes. Place ^ tablespoonful butter in a sauce- pan; add 1 tablespoonful flour, and cook up. Add i cup milk, boil 3 minutes. Add gelatine, mix and set aside. Add the 2 ounces of chicken and % cup of whipped cream; season with ^ 274 MEATa teaspoonf ul salt, Ys teaspoonfal mustard^ ^ teaspoonfal Worces- tershire sauce^ and a dash of paprika. Put, as soon as it begins to thicken^ into oiled molds, and set on ice or in cool place till it is quite cold. When it is desired, serve with vegetable or fruit salad. VEAL. Boasted Leg of Teal & rAUemande.— Procure a nice leg of veal from 10 to 12 pounds in weight, remove the thin skin with a sharp knife, and lard it closely with fine strips of larding pork, using a fine larding needle ; season with 1 tablespoonful seasoning salt. Put 3 slices of larding pork in a roasting pan, place the meat on top of pork, pour 2 ounces melted butter over the meat, set in a hot oven, roast 20 minutes, basting every 5 minutes with its own gravy ; next add 1 cupful boiling water ; continue roasting and basting frequently for 30 minutes, then add 1 pint of sour cream, and roast till done. If the oven is hot allow 15 minutes to a pound ; in a slow oven it will take longer. Stick a larding needle in center of meat ; if it penetrates easily it is done ; if offering the slightest resistance continue the roasting. When ready to serve, lay the meat on a warm dish ; remove the fat from the gravy, mix 1 even tablespoonful cornstarch with 1 gill of cold water, add it to the sauce, stir and cook a few minutes on top the stove ; add sufficient boiling water or broth to make 1 pint of sauce ; cook a few minutes, then strain. Pour Yg gill of the sauce over the meat, and serve the remainder in a sauce bowl ; garnish with rice timbales, and serve with mashed potatoes and stewed fruit, or serve with compote and salad ; or any kind of young cooked vegetables may be served with it. Boasted Leg of Teal h l'Am6rlealne. — Procure a leg of veal, wipe it off with a clean damp cloth, season with 1 even table* spoonful salt, 1 even teaspoonf ul pepper. Lay the meat in a baking pan, spread 2 ounces butter over the top, set in a medium-hot oven, roast 10 minutes ; then baste the meat well with the butter, add 1 cup boiling water, continue to roast, basting it frequently till done ; VEAL. 3Y6 if the gravy bromiB too much add a little water now and then. When done, lay the meat on a hot dish ; remove the fat from gravy, mix 1 even tablespoonful flour with 1 gill of cold water, add it to the gravy, stir for a few minutes on top the stove ; add sufBcient boiling water to make a creamy sauce, then strain; serve with mashed potatoes and succotash, and grated horseradish mixed with vinegar, salt, and a little sugar. Boast Loin of Veal. — Procure a loin of veal weighing about 5 pounds ; mix 1 tablespoonful salt with 1 teaspoonf ul pepper, rub this all over the meat, lay it in a roasting pan with a few slices of larding pork and 1 tablespoonful butter on top of it Place the meat in a hot oven, let roast 10 minutes, then baste with the butter ; add V, pint boiling water ; continue roasting and frequently basting until done. Shortly before serving transfer the meat to a hot dish ; remove the fat from the gravy; mix Yg tablespoonful cornstarch urith Vf giU of cold water, add it to the gravy, cook for a few min- utes on top of stove ; add sufficient boiling water to make a creamy sauce, cook a few minutes longer, then strain through a sieve ; pour 2 tablespoonf nls of the sauce over the meat and serve the remainder in a sauce bowl. Serve with mashed potatoes and spinach & la cr£me. Loin of Teal h la PrinceBse.— Procure a nice loin of veal of 9 pounds, remove all the bones, kidney, and fat, season with 1 tablespoonful seasoning salt; put the kidney back in its former place, then roll the meat up, secure its shape with 4 strings, making a knot at each end. Lay the meat in a roasting pan with three dices of larding pork under it, spread over the top 2 oances butter, add 1 sliced onion and 7^ sliced carrot, set the pan in a hot oven, and roast, basting it frequently with its own gravy until the meat has obtained a light-brown color ; then add 1 pint of boiling broth (made from the bones), continue to roast and baste till the meat is done, which will take from ly^ to 2 hours. Fifteen minutes before serving take the meat from the oven, remove the strings, and lay it 276 MEATS. in a shallow baking pan. Beat up 1 egg nntil very light, mix 1 cupful fresh-grated bread crumbs with 4 ounces grated cheese; brush the meat over with the beaten egg, sprinkle orer the bread crumbs, so that the sides and top are completely covered with the crumbs and cheese. Beturn the meat to the oven, let it roast untU of a fine golden color, then remove. Dress the meat on a hot dish, garnish with timbales of macaroni, and serve with princess sauce. Pbikgess Saucb. — Melt 1 ounce butter in a saucepan, add 1 fine-chopped onion, cover and cook 6 minutes without browning ; add Vt tablespoonful flour, cook a few minutes; add 4 peeled tomatoes cut into pieces, season with Y4 teaspoonful salt,

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