For the Pares

Welcome, one and all, to the digital version of Nana's recipe box. Cook and enjoy. Share and photograph. Send me those photos and I will post them alongside the recipes. Feel free to comment on any adaptations you have experimented with, so we can all learn and share and cook together. But most of all, thank you to the great chef herself, who is always loved and never forgotten.

April 11, 2009

Chicken or Ham Mousse

3 egg yolks

1 ½ cup chicken stock

1 envelope gelatine

¼ cup cold water

1 tsp salt

1/8 tsp pepper

1/8 tsp dry mustard

dash cayenne

1 cup finely ground cooked chicken or ham (cuisinart)

¼ cup finely minced green pepper

1 cup heavy cream

Beat yolks, then beat in milk gradually. Stir in chicken stock and cook over hot water till thick, stirring often. Soak gelatine in water for 5 minutes. Add to hot mixture and stir till dissolved. Stir in salt, pepper, mustard and cayenne. Cool. Stir in chicken or ham and green pepper and cool in ice water. Whip cream till stiff and fold in ham in mold and refrigerate.

Sauce for Mousse:

½ cup 35% cream

½ tsp salt

2 ½ tbsp horseradish

½ tsp prepared mustard

3 tbsp mayonnaise

Beat cream until stiff and add remaining ingredients. It’s good with cold beef as well.

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