Mousse-de-Poulet, No. 2

Ingredients

• 2 raw eggs Eggs (Quantity estimated (not specified in original recipe))
• 1 pint Olive oil
• 2 tablespoonfuls Vinegar
• 2 tablespoonfuls Lemon juice
• 1/2 teaspoonful Salt
• 1/4 teaspoonful Cayenne pepper (or paprika) (Quantity estimated (not specified in original recipe))
• 1 teaspoonful Mustard (Quantity estimated (not specified in original recipe))
• 1 teaspoonful Powdered sugar (Quantity estimated (not specified in original recipe))
• 2 tablespoonfuls Boiling water (Quantity estimated (not specified in original recipe))
• 4 slices Chilled tomatoes (Quantity estimated (not specified in original recipe))
• 4 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))

Instructions

1. 1Beat the yolks of 2 raw eggs with a small wooden spoon or silver fork. Add the condiments (salt, cayenne or paprika, mustard, and powdered sugar) and mix again; then add all of the acid (vinegar and lemon juice), beating it in gradually with an egg-beater. When the mixture is smooth, beat in half a teaspoonful of oil. Continue beating in the oil, increasing the quantity added at one time to a teaspoonful, and finally to a tablespoonful, until the whole quantity has been used. Lastly, beat in two tablespoonfuls of boiling water, one at a time. Cover with a china or glass plate and set aside in a cool place.
2. 2Mould the mousse in small cups. Turn out onto a slice of chilled tomato resting upon a lettuce leaf. Garnish with mayonnaise dressing, decorating both the tomato and the mousse.