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.
Chicken Mousse in Patty Shells
3 egg yolks
1 cup hot chicken stock
Salt, white pepper, paprika
1 tsp. gelatine
1 tbs. cold water