| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Coxon’s kit, Coxon1 | 4 | servings | |
INGREDIENTS
| 1 | 210 g chicken breast; skinned and boned | |
| 2 | Egg whites | |
| 600 | ml | Double cream; very cold |
| 1 | pn | Cayenne pepper |
| 10 | g | Flat leafed parsley |
| 10 | g | Celery leaf |
| 125 | g | Roquefort Cheese |
| Butter for greasing moulds | ||
| Salad leaves |
INSTRUCTIONS
Prepare a steamer and heat. Cut the chicken into 1 inch dice and place into a food processor. Add 1/4tsp of salt and puree the chicken. Gradually add the egg whites and blend well. Slowly incorporate the cream and continue to blend to a light mousse onsistency, season with salt, pepper and cayenne pepper. Fold in the roughly chopped parsley and celery leaves. Lightly grease the moulds and carefully place the chicken mixture half way up the mould. Place the Roquefort cheese in the centre, then top with the chicken mousse. Cover with clingfilm and place into a steamer for approximately 20 minutes. Turn out onto a plate. Decorate with parsley and celery leaves. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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