Chicken and Almond Mousse Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Egg yolks2 , well-beaten
 Chicken broth1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Paprika1⁄4 Teaspoon
 Unflavored gelatin1 Tablespoon (1 Envelope, Plain Variety)
 Cold water2 Tablespoon
 Minced cooked chicken1 1⁄4 Cup (20 tbs) (Or Canned)
 Finely chopped blanched toasted almonds1⁄2 Cup (8 tbs)
 Bottled horseradish1 Teaspoon
 Worcestershire sauce1⁄2 Teaspoon
 Heavy cream1 1⁄4 Cup (20 tbs), whipped
 Lettuce/Water cress1

Nutrition Facts

Serving size: Complete recipe

Calories 1938 Calories from Fat 1487

% Daily Value*

Total Fat 170 g261.6%

Saturated Fat 79.9 g399.6%

Trans Fat 0 g

Cholesterol 903.1 mg

Sodium 1915.9 mg79.8%

Total Carbohydrates 34 g11.2%

Dietary Fiber 12.8 g51.3%

Sugars 8.7 g

Protein 80 g160.5%

Vitamin A 608.5% Vitamin C 120.4%

Calcium 49.5% Iron 46.3%

*Based on a 2000 Calorie diet

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.
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