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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy 4 Servings

INGREDIENTS

1 210 g chicken breast
skinned and boned
2 Egg whites
600 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 299
Calories From Fat: 169
Total Fat: 19.1g
Cholesterol: 82.8mg
Sodium: 416.7mg
Potassium: 275.4mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: 1.2g
Protein: 28.9g


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