3379 Breast of Chicken on Various Mousses

Method

With the exception of certain shellfish, all of the Mousses listed for fillets of salmon-trout on Mousse are suitable for serving with breasts of cold chicken; other suitable Mousses are listed below.

The preparation and presentation of these Mousses is exactly the same as for Mousse de Tomates.

The breasts of chicken may be coated with Sauce Chaud-froid or aspic jelly and neatly and simply decorated; when served with these Mousses they constitute excellent dishes for supper.

The following are a few of these preparations:

  • Breast of chicken on Mousse of ham
  • Breast of chicken on Mousse of crayfish
  • Breast of chicken on Mousse of cranberries
  • Beast of chicken on Mousse of foie gras
  • Breast of chicken on Mousse of tongue
  • Breast of chicken on Mousse of tomatoes
  • Breast of chicken on Mousse of Cape gooseberries

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