Chicken Mousse (Original)

Chicken Mousse is one of those 50s dishes that appears in bridge luncheons, ladies luncheons and showers. It really isn’t bad if you like chicken salad. You may even like it better if you don’t like mayonnaise.

This recipe from Mrs. W.O. Campbell, Sr. of the DeFuniak Springs, FL Garden Club in 1955/56 is typical. The original was in her title. Maybe she sometimes mixes it up with some fruit, celery, onion? Give it a try.

Chicken Mousse (Original)

2 cups ground chicken
3 egg yolks, beaten light
salt and pepper to taste
3 egg whites, beaten stiff
1 cup chicken stock
1 tablespoon gelatin
1/2 pint cream, whipped

Soak gelatin in 1/2 cup sweet milk or chicken stock for 5 min. Beat egg yolks well, stir into broth. Add salt and pepper and cook in double boiler until thick. Add gelatin, let cool. Add chicken, cream, and fold in egg whites. Put in wet mold and when cold, slice and serve on lettuce with mayonnaise.

Comments

  1. The chicken mousse looks pretty easy, although a little bland. Wouldn’t you want to add something? Unless the chicken broth had a lot of flavor. I’m assuming the ground chicken was cooked before grinding.

    1 unit cream: 2 units ground chicken seems heavy on the cream to me.

    I wonder if you could mess with increasing the egg whites & decreasing the whipped cream.

  2. Yes, the chicken should be cooked and then ground. I tend to prefer chicken mousse with pimentos (adds color and flavor), a bit of minced onion, and some pepper (white keeps it pretty.)

    You can also add canned crushed and drained pineapple or fruit and perhaps a tsp of curry for a “tropical” type chicken mousse.