Chicken Mousse

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 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