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  Added: Sep 28, 2007  •  Visited (943)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken Mousse
(Mousse De Volaille)
What You Need:
  • 2 envelopes unflavored gelatin
  • ½ cup cold water
  • 2 teaspoons lemon juice
  • 1 can (10¾ ounces) condensed creamy chicken mushroom soup
  • 2 cups finely chopped cooked chicken
  • ¼ cup chopped celery
  • ¼ cup chopped onion
  • ¼ teaspoon ground nutmeg
  • Generous dash of pepper
  • ¾ cup heavy cream, whipped
  • Salad greens
  • Pimiento (for garnish)

  • How To Cook:
    1. Sprinkle gelatin over water and lemon juice to soften.

    2. Place mixture over low heat; stir until gelatin is dissolved.

    3. In electric blender or food processor, combine soup, chicken, celery, onion, nutmeg and pepper; blend until smooth.

    4. Fold in dissolved gelatin mixture and whipped cream.

    5. Pour into 5-cup mold; chill until firm.

    6. Unmold on salad greens; garnish with pimiento.

    NOTE:
    1. This is a delightful way to serve cold chicken or even leftover turkey. The mousse is made easily with the help of a blender or food processor.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Dairy » Cream
    Main Ingredient » Condiments » Gelatin
    Dish » Appetizers

     





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