Thursday, August 28, 2008

Mousse de Poulet Salad

Scald one cup of milk, cream or well-reduced chicken stock (the last is preferable); beat the yolks of three eggs slightly, add one-fourth a teaspoonful, each, of common salt and celery salt, and a dash of paprica, and cook as a boiled custard. Remove from the fire and add one-fourth a package of gelatine (one tablespoonful of granulated gelatine), softened in one-fourth a cup of chicken liquor or water. Strain over half a cup of cooked chicken (white meat), chopped and pounded in a mortar and passed through a sieve. Stir over ice water until the mixture is perfectly smooth and begins to set, then fold into it one cup of whipped cream. Turn into a ring mould, and, when chilled and well set, turn on to a bed of lettuce and fill in the centre with equal parts of celery and English walnuts, blanched, sliced and mixed with a French dressing.

The half-cup of chicken, well pressed down, should weigh four ounces. The chicken broth should be strong and well flavored. Either one cup of whipped cream, or one cup of cream, whipped, may be used. The latter gives a firmer mousse, more pronounced in flavor; the former, a mousse of a lighter and more delicate consistency, and one more delicate in flavor.

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