|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Light cream||2 Cup (32 tbs)|
|Cooked chicken||3 Cup (48 tbs), chopped|
|Eggs||6 , well beaten|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Avocados||3 Large, peeled and cubed|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
1. Preheat oven to moderate (350° F.).
2. Melt the butter in a large double boiler and add the crumbs, salt and nutmeg. Add the cream and cook over hot water ten minutes, stirring often. Mix the chicken, eggs and sherry and add to the sauce.
3. Pour the mixture into a buttered two-quart mold, cover and bake until firm, or about fifty minutes. Cool and chill.
4. Toss the avocados with the mayonnaise. Unmold the mousse and surround with the avocado mixture.