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Almond Chicken Mousse

To a cup of boiling water add two chicken bouillon cubes; when dissolved add the slightly beaten yolks of three eggs. Cook in a double boiler until the mixture thickens. Mix a tablespoonful of granulated gelatin in two tablespoonfuls of cold water, stir it into the egg mixture and when the gelatin is dissolved remove from the fire and strain into a bowl. Flavor with a quarter teaspoonful of paprika and the same amount of celery salt. Then add half a cup of finely minced, white meat of chicken and an equal amount of coarsely chopped blanched almonds. Set the bowl in another bowl of ice water; when the mixture thickens stir in a cup of heavy cream that has been beaten stiff. Turn into a mold that has been rinsed in cold water and set in ice box until needed. When unmolded on the platter for serving, surround the mousse with crisped cress. Minced veal may be used in place of chicken.

Also a cup of chicken soup stock instead of the bouillon cubes and water.