Mousse de Volaille Glacée

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (13)

three or four chicken livers ↝ Liver, chicken [Liver and organ meats]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sherry
half a pound of finely mixed chicken ↝ Chicken, ground, raw [Poultry Products]
two good tablespoonfuls of very rich creamy velouté
a seasoning of salt ↝ Salt, table, iodized [Spices and Herbs]
white and coralline peppers ↝ Spices, pepper, white [Spices and Herbs]
half a pint of whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a good spoonful each of tiny cubes of truffle
foie gras ↝ Pate de foie gras, canned (goose liver pate), smoked [Poultry Products]
coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
minced parsley ↝ Parsley, raw [Not included in a food category]
truffle

Instructions (7)

Toss three or four chicken livers in a little butter and sherry till cooked.
When cold, pound the chicken livers with half a pound of finely mixed chicken, two good tablespoonfuls of very rich creamy velouté, and a seasoning of salt, white and coralline peppers.
Rub this mixture all through a sieve.
Work into it half a pint of whipped cream, and a good spoonful each of tiny cubes of truffle and foie gras.
Pack it all in a plain charlotte mould, and freeze for one and a half to two hours in the charged ice cave.
This mixture can also be frozen in tiny papered soufflé cases.
Serve garnished with coralline pepper, minced parsley, and truffle.

Original Text · last edited 4 days ago

Mousse de Volaille Glacée.—Toss three or four chicken livers in a little butter and sherry till cooked, and when cold pound them with half a pound of finely mixed chicken, two good tablespoonfuls of very rich creamy velouté, and a seasoning of salt, white and coralline peppers; rub this all through a sieve, work into it half a pint of whipped cream, and a good spoonful each of tiny cubes of truffle and foie gras; pack it all in a plain charlotte mould, and freeze for one and a half to two hours in the charged ice cave. This mixture can also be frozen in tiny papered soufflé cases, and served garnished with coralline pepper, minced parsley, and truffle.

Notes

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