Chicken and Ham Mousse Recipe
Ingredients
| 1 packet aspic jelly | ||
| Hot water | 1 Pint | |
| Gelatine | 1 Ounce, powdered | |
| Hot water | 2 Tablespoon | |
| 1 firm tomato, sliced capers | ||
| Egg | 1 , hardboiled | |
| Butter | 2 Ounce | |
| Flour | 2 Ounce | |
| Evaporated milk large can | 1 | |
| Chicken stock | 1 Teaspoon (Leveled) | |
| Cooked chicken | 12 Ounce, minced | |
| Cooked ham | 4 Ounce, minced | |
| 4 egg whites cochineal | ||
| Parsley sprigs cucumber slices | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Dissolve aspic jelly in 1 pint of hot water.
Dissolve gelatine in 2 tablespoons hot water and add this to the aspic.
Set 6 tablespoons of aspic in the bottom of a 7-inch round cake tin.
Dip pieces of tomato, capers and egg slices in liquid aspic, arrange them in a pattern on top of the set aspic round edge of base.
Allow decorations to set firmly.
Pour 6 tablespoons of liquid aspic on top of decorations, allow to set.
Melt the butter in a saucepan, add flour and cook gently for few minutes.
Make milk up to 1 pint with chicken stock and add this liquid gradually to the fat and flour, stirring all the time.
Bring to the boil and cook over gentle heat for 3 minutes.
Add minced chicken and ham, and cool.
Season with salt and pepper then add remainder of liquid aspic and stir well.
Whisk egg whites until very stiff and fold them into the chicken mixture.
Add a few drops of cochineal to give attractive colour.
When mixture is cold but not set, pour into tin and leave to set.
Turn out on to a dish to serve, and garnish with sprigs of parsley and cucumber slices.
Dissolve gelatine in 2 tablespoons hot water and add this to the aspic.
Set 6 tablespoons of aspic in the bottom of a 7-inch round cake tin.
Dip pieces of tomato, capers and egg slices in liquid aspic, arrange them in a pattern on top of the set aspic round edge of base.
Allow decorations to set firmly.
Pour 6 tablespoons of liquid aspic on top of decorations, allow to set.
Melt the butter in a saucepan, add flour and cook gently for few minutes.
Make milk up to 1 pint with chicken stock and add this liquid gradually to the fat and flour, stirring all the time.
Bring to the boil and cook over gentle heat for 3 minutes.
Add minced chicken and ham, and cool.
Season with salt and pepper then add remainder of liquid aspic and stir well.
Whisk egg whites until very stiff and fold them into the chicken mixture.
Add a few drops of cochineal to give attractive colour.
When mixture is cold but not set, pour into tin and leave to set.
Turn out on to a dish to serve, and garnish with sprigs of parsley and cucumber slices.
Chef
