Chicken Mousse

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Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 envelope unflavored gelatin
  • 2 chicken bouillon cubes
  • β…“ cup boiling water
  • Β½ very small onion
  • Β½ garlic clove
  • 1 cup cubed cooked chicken (6Β½ ounces)
  • ΒΌ teaspoon grated nutmeg
  • ΒΌ teaspoon freshly ground black pepper
  • Β½ teaspoon salt
  • ΒΌ teaspoon dried tarragon
  • 1 cup heavy cream


  1. Into the container of an electric blender put the gelatin, bouillon cubes, boiling water, onion and garlic. Cover and blend on high speed for forty seconds.

  2. Add the remaining ingredients, cover, and blend on high speed for ten seconds.

  3. Pour the mixture into a loaf pan (9 Γ— 5 Γ— 3 inches) and chill until set.

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