Monday, November 3, 2008

Chicken Mousse with Nut and Celery Salad

This one is credited to my great grandmother. While somethings have clearly gone out of style in terms of eating gelatinous chicken for lunch, the use of salads in this recipe and another soon to come has not changed a bit in three generations! When we have leftover chicken we make it into a salad with celery and pecans. I like the use of French dressing over the top of this one!

Chicken Mousse with Nut and Celery Salad

1 cup cream, milk, or chicken broth (I live how this ranges from least to most healthy)
3 eggs separated
1/4 teaspoon celery salt
1/4 teaspoon paprika
1 cup cooked chicken, pounded and chopped very fine.
1 cup whipped cream
leaf lettuce
chopped celery
chopped pecans
French Dressing

  1. Scald one cup milk cream or chicken broth.
  2. Beat yolks three eggs and add salt, celery salt, pepper, and paprika
  3. Cook as a custard...
(So this is where this recipe comes to a screeching halt so that I can insert the proper directions from Joy of Cooking for modern cooks who don't eat or cook custard on anything close to a monthly basis.)
  • ... whisking together ingredients until blended.
  • Bring to a summer in a small saucepan over medium heat, whisking gently all the while.
  • In a separate bowl, add 1/4 package gelatin with 1/4 cup cold water
  • Place chicken in bowl and strain custard over cup of chicken.
  • Place over ice bath
  • Stir over ice water until thick
  • Add 1 cup whipped cream and stir.
  • Pour into mold and chill.
  • When ready to serve, place on lettuce.
  • Cover with chopped celery and pecans.
  • Pour French Dressing over the top.
The notes in the margin state: "4 lbs. chicken serves 18", but I wonder if she actually meant to write 4 cups of chicken and thus encouraging you to quadruple the recipe for a party?

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