Mousse of Chicken in Tongue a la Bregitta

Ingredients

• a tablespoon chicken mousse
• butter
• pepper
• salt
• some sherry
• half cup milk
• five tablespoons dissolved Cox’s gelatine
• two tablespoons mayonnaise dressing
• one tablespoon sherry
• pepper
• salt
• two cups chicken mousse
• lettuce leaves
• chopped aspic
• aurorian sauce

Method

1. 1

   Cut tongue into thin slices, place mousse on each slice, and roll.

2. 2

   Cook in a buttered pan with pepper, salt, and sherry for about eight minutes.

3. 3

   Once cooled, glaze a ring mould with aspic, layer with tongue slices, fill with aspic and mousse mixture, and leave on ice until cold.

4. 4

   Dip in lukewarm water and turn out, garnishing with chopped aspic and lettuce leaves.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 300. The excerpt below is the record exactly as published.

Mousse of Chicken in Tongue a la Bregitta Mousse de Poulet en Langue, a. la Bregitta Cut thin slices of cold boiled, smoked tongue. Put a tablespoon chicken mousse on each slice and roll — width about two and a half inches around. Put on a pan with pepper, salt, and some sherry, to cook in oven for about eight minutes — well covered. When done, leave until cold. When cold, glaze a ring mould with clear chicken aspic [see recipe: Chicken Aspic]; cut the tongue in slices about quarter inch thick; put one piece resting on top of another until it covers the bottom of the mould; fill with aspic the height of the tongue then fill with the second filling. Second Filling. Take half cup milk, five tablespoons dis¬ solved Cox’s gelatine, two tablespoons mayonnaise dressing, one tablespoon sherry, pepper and salt to taste. Stir all together until it begins to thicken; add two cups chicken mousse and tongue (cut in small dices); then, last, add three tablespoons whipped cream. Fill the mould and leave on ice until cold. When cold, dip in lukewarm water, turn out on a nice paper doily, and garnish all around with different colored chopped aspic and lettuce leaves. Serve with an aurorian sauce or mayonnaise dressing in the centre, as a cold dish for luncheon, dinner, or supper. Chicken ( Poulet ) a la Chaud-froid Grind cooked chicken through the machine once; measure it by the cup. To two cups of chicken take six tablespoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste, and half cup whipped cream. Take tablespoons of the mixture the size of a half egg and put on a platter; leave until cold. When cold, put on a broiler and glaze with the white chaud-froid sauce; decorate with a diamond of truffle in the centre, arrange on a foun¬ dation of aspic; garnish with roses of radishes and lettuce leaves. Chicken Mousse with Tongue in Aspic a la Ericsson Hammond Mousse de Poulet a la Langue, en Aspic, a la Ericsson Hammond Take small individual chicken moulds, or one large mould. Butter

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