Mousselines of Chicken in Lemon Oil and Citrus Dressing

Name: Mousselines of Chicken in Lemon Oil and Citrus Dressing
Cuisine: French
Ingredients: 1 lemon; 1 lime; ¼ cup plus extra for blending unsaturated oil of your choice; 2 tablespoons mashed ripe mango pulp; 2 tablespoons mashed ripe pineapple pulp; 6 baby carrots, peeled; 6 baby purple-top turnips, peeled and cut into halves; 1 small bright zucchini, barely 1 inch in diameter, ends removed; 1 small yellow zucchini, barely 1 inch in diameter, ends removed; Salt; ½ small cauliflower, cut into tiny florets; 1 large stem broccoli, cut into tiny florets; 1 large red bell pepper, peeled, seeded, and cut into lozenges; ½ pound net weight white chicken meat; 3 large eggs; ½ cup unsalted butter; 17 turns of the mill of Aromatic Pepper; Large pinch of cayenne pepper; ⅛ teaspoon freshly grated nutmeg; 2 cups heavy cream; 1 head Lola Rossa lettuce (red-tipped curly lettuce); 1 head Lola Rossa lettuce (red-tipped curly lettuce); 2 scallions, sliced paper thin on a slant; 2 scallions, sliced paper thin on a slant

Preparation info

FFR—
6
servings

Difficulty
Medium

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is another appetizer, small enough to be executed with the help of a small food processor such as an Oscar. Divide the work over two days.

Ingredients

1 lemon
1 lime
¼ cup plus extra for blending unsaturated oil of your choice

Europe
France
Starter

Method

Day One

Grate the rinds of the lemon and lime finely. Heat the oil to 350°F; off the heat add the rinds, let cool at room temperature, and store, covered, in a sanitized jar. Squeeze both juices, mix half of each with the mango and pineapple pulps, and store in two other jars.

Cut the carrots on a slant into thin slices. Cut the turnips halves thinl