Name: Chicken Mousse
Yield: Serves 6
Ingredients: 3 tablespoons cold water; salt; 1 tablespoon salt; 1 oz (25 g) butter; 1 oz (25 g) flour; ½ pint (3 dl) chicken stock; ½ oz (15 g) powdered gelatine; 1 onion peeled and stuck with a clove; ¼ pint (1½ dl) chicken stock; 1 level teaspoon powdered gelatine; 1 tablespoon chopped fresh parsley or chives; ½ pint (3 dl) double cream; dash tarragon vinegar; cucumber slices; 1 small tin anchovy fillets; freshly milled pepper; 1 (3 lb) (1½ kg) oven-ready chicken

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

1 (3 lb) (1½ kg) oven-ready chicken
1 onion peeled an

Starter

Method

Place the chicken in a large pan. Add the onion, sufficient cold water to cover, and the salt. Bring up to the boil and simmer for 1 hour. Draw off the heat and allow the chicken to cool in the stock. Skim off the fat and measure out ¾ pint (4½

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Chicken Mousse

Ingredients

Method

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