Mousse-de-Poulet Salad

Ingredients

• 1 cup Milk (or cream or well-reduced chicken stock)
• 3 units Egg yolks
• 1/4 teaspoon Salt
• 1/4 teaspoon Celery salt
• 1 dash Paprika
• 1 tablespoon Gelatin (granulated) (Originally one-fourth a package of gelatine. Substituted with granulated gelatin.)
• 1/4 cup Chicken broth or water
• 1/2 cup Cooked chicken (white meat), chopped
• 1 cup Whipped cream
• as needed leaves Lettuce leaves (Quantity estimated (not specified in original recipe))
• 1/4 cup Celery, blanched and sliced (Quantity estimated (not specified in original recipe))
• 1/4 cup English walnuts, blanched and sliced (Quantity estimated (not specified in original recipe))
• 2 tablespoons French dressing (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (For French Dressing)
• 1/4 teaspoon Pepper (For French Dressing)
• 1 dash Cayenne pepper or paprika (For French Dressing)
• 2 tablespoons Vinegar or lemon juice (For French Dressing)
• 6 tablespoons Oil (For French Dressing)

Instructions

1. 1Scald 1 cup of milk, cream, or well-reduced chicken stock in a saucepan. In a separate bowl, lightly beat the yolks of 3 eggs. Add 1/4 teaspoon each of salt and celery salt, and a dash of paprika to the egg yolks. Gradually whisk the hot liquid into the egg yolks, then return the mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, like a custard. (Do not boil).
2. 2Remove the custard from the heat. In a small bowl, soften 1 tablespoon of granulated gelatin in 1/4 cup of chicken broth or water. Add the softened gelatin to the warm custard and stir until dissolved. Strain the mixture over 1/2 cup of cooked chicken (white meat), chopped and pounded in a mortar and passed through a sieve.
3. 3Stir the mixture over ice water until it is perfectly smooth and begins to set. Fold in 1 cup of whipped cream. Turn the mixture into a ring mold and chill until well set, about 2 hours.
4. 4To serve, turn the chilled mousse onto a bed of lettuce leaves. Fill the center with equal parts of blanched and sliced celery and English walnuts, mixed with French dressing. To make the French dressing: Mix 1/2 teaspoon salt, 1/4 teaspoon pepper, a dash of cayenne or paprika, 2 tablespoons vinegar or lemon juice, and 6 tablespoons oil. Mix the condiments, add the oil and mix again; then add the acid, a few drops at a time, and beat until an emulsion is formed; then pour over the vegetables, toss with the spoon and fork, and serve.