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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 Cassyjean - Torrington, CT Jul 14, 2009 15 min 30 min 45 min

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