Chicken Mousse
2 cups chicken, chopped fine
2 cups heavy cream
1 tsp. salt
⅛ tsp. cayenne pepper
1 cup chicken stock
1 tbs. powdered gelatine
¼ tsp. black pepper
⅛ tsp. nutmeg
1 tbs. cold water
Chop chicken to almost a paste and press it through a sieve. Season with salt, pepper, and nutmeg. Heat chicken stock and add gelatine which has been softened in the cold water, mix with chicken. Whip cream and add. Freeze.