Chicken and Almond Mousse
|Egg yolks||2 , well-beaten|
|Chicken broth||1 Cup (16 tbs)|
|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|
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.