Mousseline de Volaille au Citron et aux Carottes from Memories of Gascony by Pierre Koffmann
Remove the skin and sinews from the chicken. Put the meat in a food processor and purée for 1 minute. Add the egg white and process for 1 more minute. Rub the purée through a sieve into a bowl and...
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Ingredients
- salt
- freshly ground pepper
- 375–400 ml/13–14 fl oz double cream
- 1 teaspoon butter
- ½ egg white
- 150 g/5 oz chicken breast
- juice of 2 small lemons
- juice of 1 orange
- 50 g/2 oz sugar
- 150 g/5 oz carrots, shredded
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