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Chicken and Almond Mousse

Western.Chefs's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1938 Calories from Fat 1487

% Daily Value*

Total Fat 170 g261.6%

Saturated Fat 79.9 g399.6%

Trans Fat 0 g

Cholesterol 903.1 mg301%

Sodium 1915.9 mg79.8%

Total Carbohydrates 34 g11.2%

Dietary Fiber 12.8 g51.3%

Sugars 8.7 g

Protein 80 g160.5%

Vitamin A 608.5% Vitamin C 120.4%

Calcium 49.5% Iron 46.3%

*Based on a 2000 Calorie diet

Chicken And Almond Mousse Recipe