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Cold Mousse of Chicken and Pistachios

Mousse

10

oz.

chicken fat, cut into 1/2" pieces

4

-5 sprigs fresh thyme

1

lg.

bay leaf

3/4

tsp.

All purpose flour

6

oz.

chicken breast, cleaned and cut into 1" pieces

1/2

c.

sliced shallots

10

oz.

chicken livers, cleaned

1

tsp.

salt

1

-2 cloves garlic, peeled, crushed, chopped

2

tbsp.

cognac

1/4

c.

All purpose flour

Decoration

Thin, strips of red pepper

and, radishes

Aspic

1

lg.

egg white

3/4

tbsp.

unflavored gelatin

1/2

c.

green of leeks, celery, and parsley

1/4

tsp.

ground black pepper

Salt, to taste

1

-1/2 c. chicken stock

Melba, toast or black bread

1

For the mousse:*

2

Cook chicken fat in large skillet over med-high heat until fat is

3

rendered and brown. In a coffee-grinder, process the thyme, bay leaf,

4

and peppercorns into a powder. Add chicken pieces to skillet and cook

5

for 1 minute. Add shallots, liver, spices, salt, and garlic to the

6

skillet. Cook over med. heat, stirring, for 2 minutes. Remove and let

7

cool for 2 minutes.

8

Transfer contents of skillet to a food processor and emulsify for 30

9

seconds, until smooth. Add cognac and process until smooth. Push mixture

10

through a food mill, and fold in pistachios. Cover the mousse, and

11

refrigerate until it begins to set firm. Mix until smooth, pack it into

12

a 3-4 c. pâté mold, cover tightly with plastic wrap, and refrigerate

13

overnight.

14

To decorate the top of the mousse:*

15

Use the thin strips of vegetables to create a vase filled with flowers

16

or another design. All the greens should be blanched in boiling water

17

for 10-15 seconds and cooled in cold water. Carrots should be blanched

18

for 1 minute.

19

For the aspic:*

20

In a saucepan, mix the egg white, gelatin, the greens of leeks, celery,

21

and parsley; pepper, salt, and stock. Bring to a boil over high heat,

22

stirring until it comes to a boil. When it comes to a boil, stop

23

stirring, and cook 5 seconds. Set aside, off the heat, and let rest

24

undisturbed for 5 minutes. Strain through a sieve lined with wet paper

25

towels. Place over ice, and stir very gently so as to not cause bubbles,

26

until mixture gets syrupy. This is the time to use it. Using a spoon and

27

working quickly, coat the top of the mousse with aspic until the entire

28

surface is covered. Refrigerate until well set.

29

Serve with Melba toast or black bread.

Servings: 8

Yield: 8 - 10 Servings

Nutrition Facts

Serving size: 1/8 of a recipe (3.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 11 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

70.07

Calories From Fat (14%)

9.85

% Daily Value

Total Fat 1.08g

2%

Saturated Fat 0.29g

1%

Cholesterol 18.07mg

6%

Sodium 453.81mg

19%

Potassium 167.52mg

5%

Total Carbohydrates 6.39g

2%

Fiber 0.92g

4%

Sugar 1.69g

 

Protein 8.22g

16%