Chicken Mousse Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
8 egg yolks
4 cps milk
5 envelopes unflavored gelatin
3 cps chicken consomme or stock
5 cps ground cooked chicken
1/3 cp ground green pepper
1/3 cp finely cut drained pimiento
1/2 cp chopped blanched almonds
2 cps heavy cream, whipped
green pepper and pimiento for mold
1 - Beat yolks in upper part of large double boiler set over hot water.
2 - Stir milk into yolks, beating steadily.
3 - Cook over hot water until mixture coats metal spoon.
4 - Remove from hot water.
5 - Soften gelatin in consomme or stock.
6 - Dissolve over hot water.
7 - Combine egg mixture with gelatin mixture in large saucepan.
8 - Add chicken, pepper, pimiento, and almonds.
9 - Heat to just below boiling point but do not boil.
10 - Stir from bottom of pan to mix evenly.
11 - Let cool.
12 - When cool, fold in whipped cream.
13 - Pour into oiled 3-quart mold, decorated with strips of green pepper and pimiento.
14 - Chill until set.
15 - Makes 12 to 16 servings.
Can be chilled in shallow pans, then cut in strips or squares for ser-
Turkey Mousse Salad: Substitute ground cooked turkey for chicken
in above recipe.
Sea-Food Mousse Salad: Substitute ground cooked fish, such as tuna
or any whitefish, or cooked and cleaned shrimp, flaked and cleaned
crab meat or lobster. For any sea-food mousse, add a few ground cooked
oysters for flavor.