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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 Tess M May 23, 2009 18 min 128 min 146 min


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