Mousseline de Volaille au Citron et aux Carottes

Mousseline of chicken with carrots & lemon sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 150 g/5 oz chicken breast
  • ½ egg white
  • 375–400


Remove the skin and sinews from the chicken. Put the meat in a food processor and purée for 1 minute. Add the egg white and process for 1 more minute. Rub the purée through a sieve into a bowl and place in the freezer until it begins to crystallize at the edges. At the same time, chill the bowl of the food processor in the fridge.

Return the chicken to the food processor and process for