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Chicken Mousse

This smooth, decorative Chicken Mousse is an attractive addition to a cold buffet table. It may be served with a tomato and chicory salad tossed in vinaigrette dressing.1 lb. cooked chicken meat, cold

2 oz. butter, softened

15 fl. oz. bechamel sauce, cold

1 oz. gelatine, dissolved in

2 tablespoons water

2 teaspoon salt

2 teaspoon white pepper

g teaspoon cayenne pepper

4 tablespoons double cream, lightly whipped

4 fl. oz. aspic jelly, cooled but not set

;’f cucumber, peeled and thinly sliced

Put the chicken through a mincer twice and place it in a medium-sized mixing bowl. With a wooden spoon, beat the butter into the chicken. Gradually beat in the bechamel sauce until the mixture is smooth and creamy.

Lightly stir the dissolved gelatine into the mixture. Add the salt, pepper and cayenne. Gently fold in the cream.

With cold water, rinse out a 2-pint souffle dish. Turn the chicken mixture into the dish. With a knife, smooth the top of the mousse and cover it with half the aspic jelly.

Leave the aspic to set. Arrange the sliced cucumber over the top of the mousse and cover it with the remaining aspic.

Place the mousse in the refrigerator and leave it until the aspic is completely set.

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