Chicken Mousse

• 1 tablespoon granulated gelatine
• 1 cup heavy cream
• 1 cup<

Soak the gelatine in cold soup stock, dissolve in hot stock, and strain. When mixture begins to thicken, beat, using an egg beater, until frothy; then add cream beaten until stiff, and chicken dice. Season with salt and pepper. Turn into ¼ lb. baking powder tins, first dipped in cold water, and c