Three Mousses

Trois Mousses

Preparation info

  • Servings:

    8 to 10

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

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 only half cooled can be achieved from cold cooked flesh.

Note that in the following recipe you will need about 1 quart of firm meat jelly and 1 pint of heavy cream in all.