Mousse de Poulet

Ingredients

• one cup of well reduced, highly seasoned stock
• the yolks of three eggs
• one-fourth of a teaspoonful of common salt
• one-fourth of a teaspoonful of celery salt
• a dash of paprika
• one tablespoonful of granulated gelatine
• one-fourth of a cup of the chicken stock
• four ounces of cooked white meat of a chicken
• one cup of whipped cream
• equal parts of celery and English walnuts blanched, sliced

Method

1. 1

   Scald stock, beat yolks slightly, add salt, celery salt, paprika, and cook until it coats the spoon.

2. 2

   Remove from fire, add softened gelatine, strain over chopped chicken, stir over ice water until smooth and begins to set, then fold in whipped cream.

3. 3

   Turn into a ring mold until chilled and set, serve on lettuce with celery and walnuts in the center.

Nutrition per serving

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 5. The excerpt below is the record exactly as published.

MOUSSE DE POULET Scald one cup of well reduced, highly sea- soned stock, beat the yolks of three eggs slightly, add one-fourth of a teaspoonful each of common salt, and celery salt, a dash of paprika and cook until the mixture coats the spoon as a boiled custard. Remove from the fire and add one tablespoonful of granu- lated gelatine softened in one-fourth of a cup of the chicken stock. Strain over four ounces of cooked white meat of a chicken chopped and pounded in a mortar and passed through a sieve. Stir over ice water until the mixture is perfectly smooth and begins to set, then fold into it one cup of whipped cream. Turn into a ring mold until chilled i8 SOUTHERN RECIPES and well set, turn on a bed of lettuce, and fill in the center with equal parts of celery and English walnuts blanched, sliced

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