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Name: Chicken Mousse
Prep time: 15 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 (2-1/2 to 3 pound) fryer; 1 tb Unflavored gelatin; 1 tb Lemon juice; 1/4 c Water; 1 1/2 c Boiling chicken broth; 1 ds Nutmeg; 1/2 ts Salt; 1/2 ts Black pepper; 2 tb Grated onion; Salt to taste; 2 c Chicken; diced; 1 ds Paprika; 1 ts Mei yen powder (spice island; 1/2 c Celery chopped; 1/2 c Mayonnaise (optional); 1 Rib celery; 1 tb Onion; 1 tb Worcestershire Sauce; 1/2 c Chopped sweet pickle

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INGREDIENTS

1 (2-1/2 to 3 pound) fryer
1 tb Unflavored gelatin
1 tb Lemon juice
1/4 c Water
1 1/2 c Boiling chicken broth
1 ds Nutmeg
1/2 ts Salt
1/2 ts Black pepper
2 tb Grated onion
Salt to taste
2 c Chicken; diced
1 ds Paprika
1 ts Mei yen powder (spice island
1/2 c Celery ; chopped
1/2 c Mayonnaise (optional)
1 Rib celery
1 tb Onion
1 tb Worcestershire Sauce
1/2 c Chopped sweet pickle

Servings

INSTRUCTIONS

Place chicken in a pot; cover with water. Add mei yen powder, 1 rib celery, 1 tablespoon onion and salt to taste. Cook until tender; let cool and debone. Dice. Reserve chicken broth. Dissolve gelatin in water. Boil chicken broth; dissolve softened gelatin in broth and stir well. Add diced chicken, celery, pickle, Worcestershire sauce, salt, pepper, paprika, onion and lemon juice and nutmeg. Let cool. When mixture has cooled, add mayonnaise, if desired. Pour mixture into a loaf pan or any other mold that has been well greased with vegetable oil. Place in refrigerator to congeal. Serve on lettuce leaf topped with a little mayonnaise, sprinkled lightly with paprika. From . Downloaded from G Internet, G Internet.

NOTES

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Chicken Mousse

1  (2-1/2 to 3 pound) fryer 
1 tb Unflavored gelatin 
1 tb Lemon juice 
1/4 c Water 
1 1/2 c Boiling chicken broth 
1 ds Nutmeg 
1/2 ts Salt 
1/2 ts Black pepper 
2 tb Grated onion 
  Salt to taste 
2 c Chicken; diced 
1 ds Paprika 
1 ts Mei yen powder (spice island 
1/2 c Celery chopped
1/2 c Mayonnaise (optional) 
1  Rib celery 
1 tb Onion 
1 tb Worcestershire Sauce 
1/2 c Chopped sweet pickle

Place chicken in a pot; cover with water. Add mei yen powder, 1 rib  celery, 1 tablespoon onion and salt to taste. Cook until tender; let cool  and debone. Dice. Reserve chicken broth.     Dissolve gelatin in water. Boil chicken broth; dissolve softened gelatin  in broth and stir well. Add diced chicken, celery, pickle, Worcestershire  sauce, salt, pepper, paprika, onion and lemon juice and nutmeg. Let cool.     When mixture has cooled, add mayonnaise, if desired. Pour mixture into a  loaf pan or any other mold that has been well greased with vegetable oil.     Place in refrigerator to congeal. Serve on lettuce leaf topped with a  little mayonnaise, sprinkled lightly with paprika.    From <A Taste of Louisiana>.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (50g)
Recipe Makes: 12 Servings

Calories: 17
Calories from Fat: 1 (6%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 108.6mg		4 %
Potassium 70.8mg		2 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.2g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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