Name: Chicken Mousse
Ingredients: 1 (2-1/2 to 3 pound) fryer; 1 ts Mei yen powder (spice island product); 1 Rib celery; 1 tb Onion; Salt to taste; 1 tb Unflavored gelatin; 1/4 c Water; 1/2 ts Salt; 1/2 ts Black pepper; 1 1/2 c Boiling chicken broth; 2 c Chicken; diced; 2 tb Grated onion; 1/2 c Chopped sweet pickle; 1/2 c Chopped celery; 1 tb Worcestershire sauce; 1 tb Lemon juice; 1 ds Nutmeg; 1 ds Paprika; 1/2 c Mayonnaise (optional)

CATEGORY	CUISINE	TAG	YIELD
Meats		Salad	12	Servings

INGREDIENTS

1		(2-1/2 to 3 pound) fryer
1	ts	Mei yen powder (spice island product)
1		Rib celery
1	tb	Onion
		Salt to taste
1	tb	Unflavored gelatin
1/4	c	Water
1/2	ts	Salt
1/2	ts	Black pepper
1 1/2	c	Boiling chicken broth
2	c	Chicken; diced
2	tb	Grated onion
1/2	c	Chopped sweet pickle
1/2	c	Chopped celery
1	tb	Worcestershire sauce
1	tb	Lemon juice
1	ds	Nutmeg
1	ds	Paprika
1/2	c	Mayonnaise (optional)

INSTRUCTIONS

Place chicken in a pot; cover with water. Add mei yen powder, 1 rib
celery, 1 tablespoon onion and salt to taste. Cook until tender; let cool
and debone. Dice. Reserve chicken broth.
Dissolve gelatin in water. Boil chicken broth; dissolve softened gelatin
in broth and stir well. Add diced chicken, celery, pickle, Worcestershire
sauce, salt, pepper, paprika, onion and lemon juice and nutmeg. Let cool.
When mixture has cooled, add mayonnaise, if desired. Pour mixture into a
loaf pan or any other mold that has been well greased with vegetable oil.
Place in refrigerator to congeal. Serve on lettuce leaf topped with a
little mayonnaise, sprinkled lightly with paprika.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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