Chicken Almond Mousse
|Milk||3 Cup (48 tbs)|
|Granulated gelatin||3 Tablespoon, soaked in cold water|
|Chicken broth||1 Cup (16 tbs) (From Boiled Hen)|
|Heavy cream||2 Cup (32 tbs), whipped|
|White chicken meat||2 1⁄2 Cup (40 tbs), minced (Dark May Be But Not So Pretty)|
|Salt||1 Teaspoon (Or Less)|
|White pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄16 Teaspoon|
|Onion juice||1⁄4 Teaspoon|
|Blanched chopped almonds||1⁄2 Cup (8 tbs) (Or More)|
Beat the egg yolks and very slowly add the 3 cups milk, beating constantly.
Place the mixture in top of a double boiler, over warm water, and as heat increases cook the mixture until it coats the spoon, stirring constantly.
Have gelatin soaking in cold water.
Stir the gelatin into the cup of hot chicken broth (skimmed) and stir until dissolved.
Add the broth-and-gelatin mixture alternately with the cold chicken to the egg mixture, stirring up from the bottom to keep it from sticking.
Do not let it boil or it will curdle, but cook very slowly.
Season with peppers, salt, and onion juice; add the almonds, sprinkling in a few at a time.
Allow it to cool, but if in the refrigerator, watch that the gelatin does not set.
When it is cold, fold in 2 cups of whipped cream, whipped stiff but not too dry.
Grease mold and pour in.
Let set 12 hours.
Unmold just before serving on a silver platter.
Garnish with lettuce, parsley, cheese apples, or little spiced red crab apples on water cress.
Slice and serve with sauce.
Being a rather bland dish, this needs a piquant sauce or tart mayonnaise.