Homemade Chicken Almond Mousse
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Ground cooked chicken||1 Cup (16 tbs)|
|Ground blanched almonds||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Fresh lemon juice||1 1⁄2 Teaspoon|
|Instant minced onion||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Hot pepper sauce||1⁄8 Teaspoon|
|Heavy cream||1 Cup (16 tbs), stiffly whipped|
Soften gelatin in 1/2 cup of the chicken broth.
In top part of double boiler, slightly beat egg yolks.
Stir in remaining broth.
Cook over hot, not boiling, water until mixture thickens, stirring constantly.
Remove from heat.
Stir in softened gelatin.
Blend until gelatin is dissolved.
Add chicken, almonds, parsley, lemon juice, instant onion, salt, pepper, and pepper sauce.
Chill until mixture begins to thicken to consistency of egg white.
Fold in whipped cream.
Brush a 1-quart salad mold with salad oil.
Turn mixture into mold and chill until firm.
Unmold and serve garnished with salad greens.