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A Dainty Side Dish

A chicken mousse is an excellent dish. Take a quarter of a pound of raw chicken breast, chop it fine, pound it to a paste and rub it through a sieve. It takes some time to do this, but it is not a difficult matter; strained raw meat like this is necessary for many dishes. Add to the mince about five tablespoonfuls of rich cream sauce, a tablespoonful of sherry, salt and pepper and the yolks of four eggs. Mix all these ingredients together and add about two tablespoonfuls of thick cream and finally four eggs beaten to the stiffest froth, with a pinch of salt. Butter little dariole or thimbole moulds and fill them with the mixture. Set them in a pan and pour boiling water around them until it reaches up to two-thirds of their depth. Put a tin cover over them so that they will cook evenly, and let the water boil around them for about twenty minutes. By this time they should be cooked through and firm in the center. Turn them out of the moulds on a hot platter and surround them with a mushroom sauce.