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Chicken Mousse

chef.alexande's picture
Ingredients
  Milk 3⁄4 Pint
  Onion 1 Small, skinned
  Carrot 1 Small, peeled
  Celery 1
  Bay leaf 1⁄2
  Peppercorns 2
  Butter 1⁄2 Ounce
  Flour 1⁄2 Ounce
  Aspic jelly 3⁄4 Pint (Made From Aspic Jelly Powder)
  Bacon streaky rashers 8 Ounce, smoked
  Cooked chicken 12 Ounce, minced
  Lemon juice 1 Tablespoon
  Dried sage 1⁄2 Teaspoon (Leveled)
  Mayonnaise 3 Tablespoon
  Double cream 1⁄2 Pint, whipped
  Lettuce 1 , separated
  Cucumber 1⁄2 , sliced
  Tomatoes 2 , sliced
  Lemon 1 , sliced
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a saucepan preapre sauce with milk, vegetables and flavourings and bring to boil.
2) Turn off heat, let it infuse for 15 min.
3) Make the sauce with the filtered infused milk.
4) Melt butter stir flour and cook for 2-3 min. Gently mix the milk.
5) Boil and add seasoning and cook for 2 min. Let it cool.
6) Add little of the cooled liquid aspic into a 1 1/2-pt mould.
7) Gently tilt over a bowl of ice cubes and turn so that the aspic coats the mould.
8) In a saucepan fry bacon in its own fat and mix chicken, bacon, sauce, lemon juice, sage and mayonnaise and the remaining aspic jelly.
9) As the mixture sets fold in the whipped cream.
10 ) Place in mould and set.

SERVING
11) Serve immediately.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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