Chicken Mousse
- 3 egg yolks, well beaten
- 1 cup stock or scalded milk
- 1 tsp salt
- 1/2 tsp Tabasco or other hot sauce
- 1 1/2 cups minced chicken
- 2/3 cup mayonnaise
- 1 envelope gelatin
- 1/4 cup cold water
- 1 cup whipped cream
Add yolks to stock or milk, add seasonings. Cook 6-8 minutes, stirring constantly. Add chicken, mayonnaise and gelatin dissolved in cold water. Cool. When cold, fold in cream, pour into greased mold and set in refrigerator for 2 hours. Garnish with olives and lettuce.
Submitted by May 23, 2009
18 min
128 min
146 min