Mousse de Volaille

Ingredients

• 1 lb. chicken flesh
• 1 tea-cupful thick bechamel sauce
• 3 yolks of eggs
• 0.5 pt. cream
• Seasoning
• Decoration.
• Green peas, carrot, and turnip.
• Sauce supreme.

Method

1. 1

   Shred the flesh from the chicken finely, pound it in a mortar with the bechamel sauce, season with pepper, salt, and nutmeg.

2. 2

   Add the yolks of egg and cream, mix well, and rub through a fine wire sieve.

3. 3

   Whip the remainder of the cream and mix it gradually with the meat puree.

4. 4

   Grease a souffle mould and decorate it with green peas and cooked carrot and turnip.

5. 5

   Pour in the mixture and place it in a saucepan with cold water to come half-way up the sides.

6. 6

   Bring to simmering point and then place in the oven until firm to the touch.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 450. The excerpt below is the record exactly as published.

Mousse de Volaille | lb. chicken flesh. 1 tea-cupful thick be- chamel sauce. 3 yolks of eggs. \ pt. cream, Seasoning. Decoration. Green peas, carrot, and turnip. Sauce supreme.

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