Chicken Mousse from The Times Cookery Book by Katie Stewart
Place the chicken in a large pan. Add the onion, sufficient cold water to cover, and the salt. Bring up to the boil and simmer for 1 hour. Draw off the heat and allow the chicken to cool in the sto...
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Cooking tools:
- Pan
- Stove
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Food processor
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Saucepan
- Mold
- Refrigerator
Ingredients
- ¼ pint (1½ dl) chicken stock
- 1 level teaspoon powdered gelatine
- 1 tablespoon chopped fresh parsley or chives
- ½ pint (3 dl) double cream
- cucumber slices
- salt
- freshly milled pepper
- 1 small tin anchovy fillets
- dash tarragon vinegar
- 1 oz (25 g) flour
- ½ pint (3 dl) chicken stock
- ½ oz (15 g) powdered gelatine
- 3 tablespoons cold water
- 1 onion peeled and stuck with a clove
- 1 tablespoon salt
- 1 oz (25 g) butter
- 1 (3 lb) (1½ kg) oven-ready chicken
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