Pate de Foie Gras Mousse

 

 

 

 Image from Zabar's, a favorite in NYC.

 

"Open large can of pate and work to a smooth paste. Soak 1 Tablespoon gelatin in 8 Tablespoons luke warm water. When dissolved, beat, to make sure there are no lumps. When cool fold in 1 cup whipped cream. Work in pate paste, season with salt and paprika and pour into wet mold. Serve on lettuce with French Dressing and  garnish with stoned (pitted?) olives and jelly."

 

This makes 4 slices.

Chicken Mousse with Nut and Celery Salad

 

 "Scald 1 cup milk, cream or chicken stock. Beat yolks of 3 eggs, add 1/4 teaspoons salt, celery salt, pepper, and paprika. Cook as a custard. Add 1/4 package gelatin softened in 1/4 cup cold water. Strain custard over 1 cup cooked chicken, chopped very fine and pounded. Stir over ice water until thick. Add 1 cup whipped cream, mould, and chill. When ready to serve, cover with chopped celery and pecans. Pour over it French dressing. 4 lbs chicken serves 18. "

Chicken Mousse with Nut and Celery Salad

 

This recipe is clearly Mima's handwriting. As of this moment, I don't know what to think of this recipe but after typing it I might have more comments. Chicken mousse, huh?

Um... 4 pounds of chicken  serves 18 people! What kind of yield is that!?

Ingredients

1 cup milk, cream or chicken stock

3 eggs

1/4 tsp salt

celery salt, pepper or paprika

1/4 package gelatin - you might have just lost me

1 cup cooked chicken, chopped fine or powdered (ew!)

1 cup whipped cream

Lettuce

Celery

Pecans

French dressing

Process

1. Scald 1 cup milk, cream or chicken stock

2. Beat yolks of three yolks and add a 1/4 teaspoons salt, celery salt, pepper, or paprika.

3. Cook as custard.

4. Soften a quarter package of gelatin in a quarter cup of cold water and then add it to the custard. 

5. Strain custard over one cup cooked chicken. 

6. Stir over ice water until thick. 

7. Add one cup of whipped cream. 

8. Mold and chill. 

9. When ready to serve, place mold over lettuce, cover with the prepared celery and pecans and then poud French dressing over. 

Um... yuck.

Mocha Mousse

This recipe serves 8.

Ingredients
3 squares unsweetened chocolate
1/3 cup water
3/4 cup sugar
1/8 teaspoon salt
3 egg yolks, beaten
1 Tablespoon instant coffee
1 teaspoon vanilla extract
2 cups heavy cream, whipped
a splash of rum

Process

1.  Turn icebox to its coldest setting. 
2. Put chocolate and water in a saucepan and bring to a bowl over low heat, stirring vigorously until blended. 
3. Gradually stir in well beaten egg yolks and coffee. 
4. Let cool. 
5. Fold in vanilla and cream. 
6. Freeze in icebox until firm. 
7. Remove a short while before serving. 
8. Garnish with whipped cream if you want.

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

Ingredients
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
salt
pepper
1/4 teaspoon paprika
gelatin
water
1 cup cooked chicken, pounded and chopped very fine.
1 cup whipped cream
leaf lettuce
chopped celery
chopped pecans
French Dressing

Process

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?

Molded Halibut - a mousse - with almond cream sauce

Nothing about this recipe appeals to me except the fact that it was written by my Great-grandmother. I am sure someone would love this, but for me fish mousse is my Kryptonite. The almond cream sauce however is a keeper! I could see this making a nice appetizer for a party.

Ingredients
1 lb Halibut
I loaf crusty bread or 1 pint breadcrumbs
1 cup cream
1 teaspoon salt
1/4 teaspoon celery salt
4 eggs separated

and ingredients for the sauce (to be made while mold cooks)
1/4 lb almonds
2 Tablespoons butter
1 pint cream, 2 Tablespoons flour
pepper
salt

Process

• Preheat oven 350 degrees.
• Chop the one pound of Halibut very fine.
  
• Cook 1 pint bread crumbs, from middle of loaf, with 1 cup cream to a smooth paste.
  
• Add fish, 1 teaspoon salt, 1/4 teaspoon celery salt.
  
• Beat egg whites and fold into mixture.
  
• Bake in mold lined with well greased wax paper.
  
• Bake until firm - about 1/2 to 3/4 hour.
  
• While fish is cooking, blanch 1/4 pound almonds, chop fine and blanch in 2 Tablespoons butter.
  
• Make a cream sauce from 1 pint cream, 2 Tablespoons flour, pepper and salt.
  
• Add nuts and butter.
  
• When finished cooking, turn out mousse and cover with sauce.