Hot ham and chicken mousse

Hot ham and chicken mousse

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
375g chicken meat, cooked
250g lean ham
salt and freshly ground black pepper
1 tablespoon onion, grated
1 tablespoon dijon mustard
3 egg whites
250ml cream

Method

  1. Place chicken and ham in a food processor fitted with a steel blade, and process until smooth. Add salt, if needed, pepper, onion and mustard. Process until well mixed, then add egg whites and process again until smooth. Turn mixture into a bowl and chill for 30 minutes.
  2. Whip chilled cream until it forms soft peaks and fold into chicken mixture. Turn into a well-buttered 1.5 litre mould, place in a roasting tin of warm water and cover with a sheet of buttered baking paper.
  3. Bake in a preheated moderately hot oven for 40 minutes or until a skewer inserted in centre comes out clean. Unmould onto a heated serving plate and serve with poulette sauce or sauce suprème.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again