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Chicken And Almond Mousse

Western.Chefs's picture
Ingredients
  Egg yolks 2 , well-beaten
  Chicken broth 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Unflavored gelatin 1 Tablespoon (1 Envelope, Plain Variety)
  Cold water 2 Tablespoon
  Minced cooked chicken 1 1⁄4 Cup (20 tbs) (Or Canned)
  Finely chopped blanched toasted almonds 1⁄2 Cup (8 tbs)
  Bottled horseradish 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Heavy cream 1 1⁄4 Cup (20 tbs), whipped
  Lettuce/Water cress 1
Directions

Combine the egg yolks, broth, salt, and paprika in a double boiler, and cook over hot water, while stirring, until smooth and thickened.
Soak the gelatin in the cold water for 5 min., then dissolve in the hot mixture.
Cool, then add the chicken, almonds, horse-radish, and Worcestershire sauce.
Fold in the cream and pour into a loaf pan about 9" x 5" x 3".
Chill until set, then serve in slices garnished with lettuce or water cress.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Ingredient: 
Almond

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