COOKING FOR 1971 Chicken mousse
CHICKEN AND HAM MOUSSE For four servings you will need:— 6oz cooked chicken 4oz cooked ham li cups thick white sauce loz gelatine | cup chicken stock 1 cup evaporated milk or cream 2 egg whites Seasoning of pepper and salt, pinch of nutmeg Tomato and ham slices to garnish.
Method: Mince chicken and ham and add to white sauce, blending well. Add a pinch of nutmeg and season to taste with pepper and salt. Heat stock and dissolve gelatine in this and added to sauce. Set aside until mixture is cold. Leave evaporated milk in refrigerator to chill, then beat until thick (if using cream the chilling will be unnecessary.) Fold the stifflywhipped milk or cream into mixture and finally fold in stiffly beaten egg-whites. Pour into a prepared mould or souffle dish and leave to set. Garnish with ham slices rolled into small rolls and wedges of tomato.
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https://paperspast.natlib.govt.nz/newspapers/CHP19710206.2.54.5
Bibliographic details
Press, Volume CXI, Issue 32524, 6 February 1971, Page 6
Word Count
154COOKING FOR 1971 Chicken mousse Press, Volume CXI, Issue 32524, 6 February 1971, Page 6
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