Chicken and Almond Mousse Recipe
Ingredients
| 2 egg yolks, well-beaten | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Unflavored gelatin | 1 | |
| 2 tablesp. cold water | ||
| 1 1/4 c. finely minced cooked or canned chicken | ||
| 1/2 c. finely chopped, blanched and toasted almonds | ||
| 1 teasp. bottled horseradish | ||
| Worcestershire sauce | 1/2 Teaspoon | |
| Heavy cream | 1 1/4 Cup (16 tbs), Whipped | |
| Lettuce or water cress | ||
Directions
Combine the egg yolks, broth, salt, and paprika in a double boiler, and cook over hot water, while stirring, until smooth and thickened.
Soak the gelatin in the cold water for 5 min., then dissolve in the hot mixture.
Cool, then add the chicken, almonds, horse-radish, and Worcestershire sauce.
Fold in the cream and pour into a loaf pan about 9" x 5" x 3".
Chill until set, then serve in slices garnished with lettuce or water cress.
Soak the gelatin in the cold water for 5 min., then dissolve in the hot mixture.
Cool, then add the chicken, almonds, horse-radish, and Worcestershire sauce.
Fold in the cream and pour into a loaf pan about 9" x 5" x 3".
Chill until set, then serve in slices garnished with lettuce or water cress.
Chef
