Chicken Mousse

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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 cold cooked chicken cut in dice
  • ¼ cup cold chicken stock
  • ¾ cup hot chicken stock, highly seasoned
  • Salt and pepper


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 chill, or in any desired mould or moulds.