CHICKEN MOUSSE
For four you will need: 1 cup cooked minced chicken 1 tablespoon butter 1 tablespoon flour 1 cup evaporated milk Salt , Paprika Pepper Dry breadcrumbs Chopped parsley 2 eggs Method: Melt 1 tablespoon butter, add flour and allow to cook for 1-2 minutes before adding gradually the evaporated milk. Stir until thick and smooth and season to taste with salt, pepper and paprika. Allow to cool, then add the beaten egg-yolks, the minced chicken, chopped parsley and i tablespoon breadcrumbs. Beat until stiff the egg whites and fold these in to mixture. Pour into individual moulds which have been well buttered. Cover with buttered paper and set in pan of hot water and bake at 325 for about 30 minutes. These moulds can also be cooked in a pan of water on top of the stove. Serve masked with a sauce of individual preference—mushroom, tomato, egg —or plain garnished with parsley. Undiluted cream soup may be used as a masking sauce, thickened if necessary with flour or cornflour.
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https://paperspast.natlib.govt.nz/newspapers/CHP19700825.2.31
Bibliographic details
Press, Volume CX, Issue 32384, 25 August 1970, Page 4
Word Count
170CHICKEN MOUSSE Press, Volume CX, Issue 32384, 25 August 1970, Page 4
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Acknowledgements
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