Recipe: Chicken Mousse

Put sufficient boiled cold CHICKEN through a food chopper to measure two cups, using the fine knife. Place in a bowl and add

  • Two teaspoons of grated onion,
  • One-half teaspoon of paprika,
  • One teaspoon salt.

Mix well and then soak one and one-half level tablespoons of gelatine in four tablespoons of cold water for twenty minutes, then add one-half cup of boiling CHICKEN stock. Simmer slowly for five minutes and then strain into the prepared CHICKEN meat. Stir until it is cool, and then fold in one cup of whipped cream. Pour into small custard cups that have been rinsed with cold water. Set in a cold place for six hours to mould. Unmould in a nest of crisp lettuce leaves.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss