Chicken Mousse

Name: Chicken Mousse
Ingredients: ½ teaspoon salt; ¼ teaspoon dried tarragon; 1 cup heavy cream; ¼ teaspoon grated nutmeg; 1 cup cubed cooked chicken (6½ ounces); ¼ teaspoon freshly ground black pepper; 1 envelope unflavored gelatin; ½ very small onion; ½ garlic clove; ⅓ cup boiling water; 2 chicken bouillon cubes

Preparation info

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 envelope unflavored gelatin
2 chicken bouillon cubes
⅓ cup boiling water

Side dish
Condiment
Gluten-free

Method

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.
Add the remaining ingredients, cover, and blend on high speed for ten seconds.
Pour the mixture into a loaf pan (9 × 5 × 3 inches) and chill until set.