Reference > Farmer's Cookbook > ENTRÉES > Spring Mousse
  Stuffing for Chicken in Aspic Chaud-froid of Eggs  
CONTENTS · BIBLIOGRAPHIC RECORD

Spring Mousse

Chop three-fourths cup cold cooked chicken or veal, and pound in a mortar. Add gradually one-half cup heavy cream, and force mixture through purée strainer. Add one-half tablespoon granulated gelatine dissolved in three tablespoons White Stock. Add another one-half cup heavy cream and season with salt, cayenne, and horseradish powder. Pour jelly into small moulds one-third inch deep, using lemon Sauterne, or aspic. When firm, fill moulds with veal mixture and set aside to chill. Remove from moulds and serve on lettuce leaves.


CONTENTS · BIBLIOGRAPHIC RECORD
  Stuffing for Chicken in Aspic Chaud-froid of Eggs  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors