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Cold Chicken Mousse (Mousse de Volaille Froid)
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Servings:
4
Author:
Course:
Hors d'oeuvres [/dishes/hors-doeuvres/]
Single Hors D’oeuvres [/dishes/hors-doeuvres/single-hors-doeuvres/]
🧂 Ingredients
1.1 lb
cooked chicken
6 3/4 floz
chicken veloute
6 3/4 floz
melted aspic jelly
10 floz
lightly whipped cream
salt
pepper and nutmeg
3 floz
melted aspic jelly
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Instructions
1
Mince the chicken finely and pass through a sieve.
2
Place in a basin and add the cool veloute and melted aspic jelly, stirring with
a wooden spatule.
3
Place on ice and continue to stir until the mixture shows signs of beginning to
set. Fold in the cream and season to taste.
4
Pour the mixture into a suitable earthenware or glass dish and place into a
refrigerator to set.
5
Decorate as desired, e.g. with cooked vegetables cut into neat shapes to form a
pattern. Cover with cool melted aspic jelly and allow to set in a refrigerator.
6
Notes
7
A curdled mixture may be rectified by slowly beating it on to a little veloute
or cream, but this is not always entirely successful.
8
The mousse should have an even, fine texture and be just firm enough to set.
9
It should be of a delicate flavour; the flavour of the aspic should not
predominate.
10
Decoration should be simple and neat.
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