Recipe - Chicken Mousse

1 (2One half to 3 pound) fryer
1 teaspoon Mei yen powder (spice island
product)
1 Rib celery
1 tablespoon Onion
Salt to taste
1 tablespoon Unflavored gelatin
One fourth cup Water
One half teaspoon Salt
One half teaspoon Black pepper
1 One half cup Boiling chicken broth
2 cup Chicken; minced
2 tablespoon Grated onion
One half cup Chopped sweet pickle
One half cup Chopped celery
1 tablespoon Worcestershire sauce
1 tablespoon Lemon juice
1 ds Nutmeg
1 ds Paprika
One half cup Mayonnaise (optional)

Place chicken in a pot; cover with water. Add mei yen powder, 1 rib
celery, 1 tablespoon onion and salt to taste. Cook until tender; let cool
and debone. Dice. Reserve chicken broth.

Dissolve gelatin in water. Boil chicken broth; dissolve softened gelatin
in broth and stir well. Add minced chicken, celery, pickle, Worcestershire
sauce, salt, pepper, paprika, onion and lemon juice and nutmeg. Let cool.

When mixture has cooled, add mayonnaise, if desired. Pour mixture into a
loaf pan or any other mold that has been well greased with vegetable oil.

Place in refrigerator to congeal. Serve on lettuce leaf topped with a
little mayonnaise, sprinkled lightly with paprika.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.