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  Cold appetizers :::    Mousse, Pot pie and Terrine ::: Chicken Mousse
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Mousse au poulet
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Printable version    Printable version with picture

Source : Malilouis

  • 2 cups of shredded chicken (robot)
  • 2 shallots, finely chopped
  • 1 small carrot finely grated
  • 1 can of cream of chicken (10 oz fl.)
  • 2 envelopes (2 x 7 g.) of gelatin dissolved in 1/2 cup of cold water
  • 8 ounces fl. of cream cheese
  • 1 tablespoon of mayonnaise

  1. Heat soup (preferably in a double saucepan). Add cream cheese and melt it. Add the gelatin and mix well. Add chicken, shallot, carrot and mayonnaise.
  2. Poor in an oiled (slightly) mold and refrigerate several hours. Use plastic containers as Philadelphia cheese mold, ideal for presentation.
  3. Serve with bread, crackers, vegetables.

1. Recipes Québécoises.com
2. Photo: Lexibule35

* Excellent for a buffet, trying, you will adopt.
Makes 4 small containers of eight ounces, if you take the container of philadelphia cheese!
You can replace the chicken with tuna, great.
Webmester Note: I tried this recipe, this recipe has to be preserved. To be done when the holiday season arrives, it is not wrong!!

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