Mousse de Volaille Glacee

Ingredients

• three or four chicken livers
• a little butter
• and sherry
• half a pound of finely mixed chicken
• two good tablespoonfuls of very rich creamy veloute
• a seasoning of salt, white and coralline peppers
• half a pint of whipped cream

Method

1. 1

   Cook chicken livers in butter and sherry.

2. 2

   Cool and pound with chicken, veloute, and seasonings.

3. 3

   Rub through a sieve and fold in whipped cream.

4. 4

   Pack in a mould and freeze for 1.5 to 2 hours.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.

Mousse de Volaille Glacee. — Toss three or four ehicken livers in a little butter and sherry till cooked, and when cold pound them with half a pound of finely mixed chicken, two good tablespoonfuls of very rich ereamy veloute, and a seasoning of salt, white and coralline peppers ; rub this all through a sieve, work into it half a j)int of whipped cream

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