Makes: 10 portions. Cooking time: 30-40 minutes. Oven temperature: 200°C.
— 500 grams raw meat with any sinew and tendons removed
— 200 grams Frangipane Panada
— 2 egg whites
— 3 dl cream
— salt, pepper and nutmeg
(1) Finely mince the flesh and pass through a sieve.
(2) Mix the puréed flesh with the warm panada and egg whites in a basin, using a wooden spatule and working it hard.
(3) Allow the mixture to rest by either standing the basin containing the mixture in a refrigerator or a basin containing ice and a little water for about 30 minutes.
(4) Gradually add the cream, working it well with a spatula and Season to taste.
(5) Place the mixture into buttered dariole moulds and cook, standing in a tray of hot water in the oven. When the surface begins to color cover with a piece of kitchen foil or greaseproof paper.
(6) When cooked, allow to cool for a few moments, turn out of the moulds into a porcelain or earthenware dish.
(7) Serve on an underdish with a dish paper.
(1) When cooked the mousse should be firm to touch. Insert a trussing needle or a skewer into the center of the mousse; if cooked, when removed it should be clean and free from any traces of soft, uncooked mixture.
(2) If the raw mixture will not absorb the cream it is because the mixture is not fine enough.
(3) If the item disintegrates during cooking it is because the mixture is not fine enough.
(4) Chicken mousse is usually served with a sauceboat of Suprême Sauce.