Chicken Mousse

Preparation info

  • 4

    • Difficulty


    • Ready in

      45 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 egg yolks
  • 1 tablesp. gelatine
  • 1 teacup chicken brot


Soak the gelatine for 5 min. in ½ cup broth. Beat the egg yolks and stir lightly in the remaining broth, add salt and pepper, cook in top of a double boiler, stirring constantly until thickened to custard consistency. Stir in the dissolved gelatine. Pour this over the chicken until the mousse begins to set. (This operation is speeded up if the chicken is put in a basin stood in cold water or cr