Spring Mousse

Ingredients

• ¾ cup cold, cooked chicken or veal
• 1 cup heavy cream
• ½ tablespoon granulated gelatine, soaked in
• 3 tablespoons Chicken Stock (p. 151)
• Salt
• Cayenne
• Horse-radish powder
• Aspic (p. 425) or Lemon Jelly (p. 558)
• Lettuce

Method

1. 1

   Pound meat in mortar, adding gradually cream.

2. 2

   Dissolve gelatine over hot water and add to chicken with remaining cream and seasonings.

3. 3

   Pour jelly into molds ½ inch deep.

4. 4

   When firm, fill molds with meat mixture.

5. 5

   Chill.

6. 6

   Unmold, and serve on lettuce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 176. The excerpt below is the record exactly as published.

SPRING MOUSSE 34 cup cold, cooked chicken or veal Salt 1 cup heavy cream Cayenne ¥% tablespoon granulated gelatine, Horse-radish powder soaked in Aspic (p. 425) or Lemon Jelly 3 tablespoons Chicken Stock (p. 151) (p. 558) Lettuce Pound meat in mortar, adding gradually 4gcupcream. Dissolve gelatine over hot water and add to chicken with remaining cream and seasonings. Pour jelly into molds 14 inch deep. When firm, fill molds with meat mixture. Chill. Unmold, and serve on lettuce. Reduce sugar in lemon jelly. Serves 6. LENOX CHICKEN 1 tablespoon granulated gelatine 1 teaspoon mustard 34 cup hot Chicken Stock (p. 151) 44 teaspoon pepper 34 cup cream 2 tablespoons lemon juice 114 cups cooked chicken, diced 1 tablespoon vinegar ¥% tablespoon granulated gelatine Y cup hot cream 2 tablespoons cold water 1% tablespoons butter 2 egg yolks, slightly beaten 2 egg whites, beaten stiff 1 teaspoon salt 4 cup cream 1% teaspoons sugar 2 cups finely chopped celery Dissolve 1 tablespoon gelatine in Chicken Stock and strain. When mixture begins to thicken, beat until frothy and add 34 cup cream, beaten until stiff, and chicken dice. Season with salt and pepper, turn into individual molds, and chill. Soak remaining gelatine in cold water, dissolve by standing over hot water, then strain. Add salt, sugar, mustard, lemon juice, vinegar, and hot cream to egg yolks. Cook over hot water until mixture thickens, COLD ENTREES 423 add butter and strained gelatine. Add mixture, gradually, to egg whites. When cool, fold in cream, beaten until stiff, and celery. Remove chicken from mold, surround with sauce, and garnish with celery tips. Serves 8 to 12. @ CRABS RAVIGOTE 2 cups crab meat | Vg teaspoon finely chopped 1 teaspoon salt parsley 1% teaspoon cayenne 1 hard-cooked egg, finely 1 teaspoon prepared mustard chopped 1 tablespoon olive oil 3 tablespoons vinegar Season crab meat with remaining ingredients, mix thoroughly, and arrange in 6 scallop shells; spread evenly with Ravigéte Mayonnaise (p. 491), and garnish with fillets of anchovies, arranged lattice fashion. Serves 6. COLD HAM MOUSSE, EPICUREAN SAUCE 1 tablespoon granulated gelatine, soaked in 1 teaspoon mixed mustard 1 tablespoon cold water Few grains cayenne 4 cup boiling water Vg cup heavy cream 2 cups chopped, cold, boiled ham Epicurean Sauce (p. 206) Dissolve gelatine in boiling’ water and add to ham, which has been pounded in a mortar. Season with mustard and cayenne, add cream beaten until stiff, and turn into mold, first dipped in cold water. Chill, remove from mold, garnish with parsley, and serve with sauce. Serves 6. MACKEREL EN MAYONNAISE 2 medium-sized mackerel, cleaned 1 teaspoon peppercorns 14 cup water 1 teaspoon salt 14 cup cider vinegar Bit of bay leaf 14 cup tarragon vinegar : Mayonnaise (p. 490) 12 cloves Sliced cucumbers, lemon baskets Parsley Put mackerel in baking dish with water, vinegar, and seasonings. Cover with buttered paper and bake in moderate oven (350° F.). Arrange on serving dish, skin, cool, and mask with Mayonnaise. Chill, garnish with parsley, cucumbers, and lemon baskets filled with Mayonnaise and sprinkled with chopped parsley. 424 THE BOSTON COOKING-SCHOOL COOK BOOK MOLDED SALMON, CUCUMBER SAUCE 2 cups salmon, cooked Few grains cayenne or canned 2 egg yolks Y% tablespoon salt 1% tablespoons melted butter 1% tablespoons sugar 34 cup milk Y% tablespoon flour 14 cup vinegar 1 teaspoon mustard 34 tablespoon granulated gelatine, soaked in

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