AuthorRetroRuth
Rating

From The Secrets of Making Frozen Desserts, 1950's

Tested Recipe!

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 2 cups chicken, chopped fine
 1 cup chicken stock
 2 cups heavy cream
 1 tbsp plain gelatin powder
 1 tsp salt
 ¼ tsp black pepper
  tsp cayenne pepper
  tsp nutmeg
 1 tbsp cold water

1

Chop chicken to almost a paste and press it through a sieve. Season with salt, peppers, and nutmeg. Heat chicken stock and add gelatine which has been softened in the cold water, mix with chicken. Whip cream and add. Freeze.

Ingredients

 2 cups chicken, chopped fine
 1 cup chicken stock
 2 cups heavy cream
 1 tbsp plain gelatin powder
 1 tsp salt
 ¼ tsp black pepper
  tsp cayenne pepper
  tsp nutmeg
 1 tbsp cold water

Directions

1

Chop chicken to almost a paste and press it through a sieve. Season with salt, peppers, and nutmeg. Heat chicken stock and add gelatine which has been softened in the cold water, mix with chicken. Whip cream and add. Freeze.

Frozen Chicken Mousse

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