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Chicken Mousse

Pound one-half the breast of a raw chicken and press it through a purée strainer, adding to it the white of an egg, slightly beaten, one-half cup of cream, and salt, pepper and paprika to taste. Combine this with another mixture made of a cup of cooked chicken meat, rubbed through a sieve, the white of an egg slightly beaten and one-half cup of thick cream beaten stiff. When these two mixtures are well blended, turn into one large mold, or several individual ones, set in pan of hot water, cover with oiled paper and bake until firm. The mold may be decorated with truffles, capers or pimentoes before turning in the mixture. When serving, turn out on platter and surround with Béchamel sauce.