Three Mousses

Mousses lend themselves to an infinity of combinations—among themselves and with other elements as well—that are not only flattering to the eye but, through the juxtaposition of similarly smooth textures that are sharply different in their flavors, are very exciting to the palate. The following recipe is a case in point.

A mousse may often provide an interesting method of using up leftover boiled or roast poultry, but none of the supple succulence of a chicken freshly roasted and on