Chicken Mousse
- 1 cup chicken stock
- 1/2 teaspoon salt
- paprika and celery salt
- 1 cup cold cooked chicken
- 2 teaspoons granulated gelatine
- 2 tablespoons cold water
- 1 cup beaten cream
- 1 tablespoon chopped olives
- 2 egg whites
Heat chicken stock; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites; pour into buttered molds and chill for two or three hours. Serve as a salad with Mayonnaise.
Submitted by Jul 14, 2009
15 min
30 min
45 min