1711—Mousse de Volaille Froide

The carefully boned and skinned meat of a poached fowl may be used in the preparation of this mousse, but a freshly-roasted fowl, scarcely cooled, is preferable; the latter’s flavour being more delicate and more distinct.

The quantities and the mode of procedure for cold fowl mousse are those given under “mousse de tomates” (No. 814, Préparation de la Mousse de Tomates).

The various mousse recipes which I gave for trout (Nos. No. 813, Truites Saumonées Froides and No. 815, Other Preparations of Trout after the same Recipe) may be applied to cold fillets of fowl. In this case, the latter may be coated with some kind of chaud-froid sauce, or simply glazed with jelly, and soberly decorated.

These mousses constitute excellent dishes for suppers, and from a very long list of them I may quote:—

• Mousse de jambon au blanc de poulet.
• Mousse de foie gras au blanc de poulet.
• Mousse de langue au blanc de poulet.
• Mousse de tomates au blanc de poulet.
• Mousse d’écrevisses au blanc de poulet.
• Mousse d’airelles ou de canneberges au blanc de poulet.
• Mousse de physalis au blanc de poulet.