Mousseline De Volaille (poultry mousse, D. Child's recipe)

Category: Meat dishes
Kitchen: french
Mousseline De Volaille (poultry mousse, D. Child's recipe)

Ingredients

ready-made poultry 2 cups
chicken bouillon 2 cups
chicken liver 1/2 cup
shallots or white chives 3 tbsp. l.
butter 2 tbsp. l.
madeira or cognac 2-3 st. l.
dry white wine 60 ml
gelatin 2 tbsp. l.
heavy cream (33%) 3/4 cup
salt, pepper, nutmeg taste
a cup 240 ml

Cooking method

  • Incredibly delicate and fragrant mousse, this is mousse, not pate, it is the lightest and most airy in texture. I will always use the cooking method for this kind of snacks, and if you serve freshly baked bread with such a mousse, then the mousse will be a completely independent dish.
  • (I added a little green onion to the mousse and also really wanted to mix in the dill, but decided to leave this option for the salmon mousse).
  • For the mousse, I took a boiled turkey, it must be finely chopped and tightly placed in a cup (for accurate measurement). Heat the oil (1 tablespoon) in a frying pan and fry the onion until soft, stirring so that it does not brown. Finely chop the chicken liver and fry until tender in the remaining butter. Soak gelatin in wine and dissolve over low heat, do not bring to a boil!
  • Grind the chicken liver with an immersion blender (or in a processor). Add poultry, onion and broth and chop well until smooth. Season with salt and pepper, a little stronger (since you will add more cream). Add cognac, gelatinous mass and mix. Whip the cream into a dense foam and gently mix into the liver-meat mass.
  • Pour the mousse into the dish in which it will be served, cover with cling film and send to the refrigerator to freeze (two hours).

The dish is designed for

bowl with a volume of 1.3-1.5 l

Time for preparing:

about 3 hours

Cooking program:

plate

Note

Original recipe 🔗, thanks for the translation of the recipe and beautiful photos

MariV
Very tempting! Bookmarked it!
Elena Tim
Ahhh! I do that too! I just didn't know it was called so cool.
Now we need to learn the name and show off in front of everyone!
Sashulkin, thank you!
gala10
An interesting recipe. I have always believed that mousse is made from berries. "Oh, how many wonderful discoveries he prepares for us" ... The bread maker ...
SanechkaA
MariV, Marina - I hope you like it

Elena Tim, Lena, yeah, the name worries, but I was worried that it would not work, so much broth, cream, but everything is fine

gala10, Galya, try it, I would say an exquisite dish
Elena Tim
Quote: SanechkaA
yeah, the name worries
Yes, I really care - I was hungry!
Matilda_81
SanechkaA, thanks for the recipe, my hamster family loves this stuff !! this is probably incredible tasteful !!!
MariS
Sashulwhat a gentle mousse!
Thanks for the recipe, I will definitely try it - we love this.
SanechkaA
Matilda_81, Gulnara, you are absolutely right

MariS, Marina, I will be glad if you try the recipe - the most delicate "spread" is obtained
Rada-dms
SanechkaA, that's lovely!! I'll do it right in the near future !!!
Irgata
and
SanechkaA
Rada-dms, waiting for the result
sweetka
How much is a cup?
SanechkaA
sweetka, indicated in the recipe - 240 ml
sweetka
Sori, apparently, weak eyes became the recipe dragged into the bookmarks. I cooked several things according to Julia Child's recipes. It's always a sensation!
SanechkaA
sweetka, I also really like Julia's recipes, everything that I have tried, from Beef Bourguillon to dessert pancakes, is a delight
sweetka
And I walk around Beef Bourguillon in circles.like a lynx after a hare! :))) You need good meat. who would bring :) but sooner or later I will do it, honestly! :) I did cucumber soup. summer is just a godsend! especially for cucumber lovers like me :) Have you seen the movie "Julie and Julia"?
SanechkaA
Of course, Beef looked very tasty, I honestly did it not only from beef, I successfully use turkey meat dishes all Julia's are incomparable and roast and meatballs and I also love open shortbread pies with custard and caramelized fruit, you will lick your fingers

Can you tell us more about the soup?
sweetka
yes, she knew how to make meat! but I still want to make the classic beef bourguillon first. I even roughly understand what the exhaust should work out. and it inspires me Pts :)
about the soup. "Creamy cucumber soup". 450 g cucumbers, 30 g plums. butter, 0.5 cups of chopped shallots or green onions, 1 liter of chicken broth, 1 teaspoon of wine vinegar, 0.5 teaspoons of dried dill or tarragon, 3 tbsp. l finely ground semolina, instant, 1 cup sour cream, 1 tbsp. l dill, salt, pepper. milk is optional.
peel the cucumbers, chop into pieces about 1 cm. in a saucepan, dissolve the oil, fry the onion on it for a while. 1 minute, add cucumbers, broth, vinegar and dried dill. bring to a boil, add semolina. reduce heat to low and cook with lid open for 20 minutes. Purée. Place back in the pot. It should have the consistency of Vichyssoise, so you can add a few tablespoons of milk. add salt, white pepper. Can be served hot or cold. In the first case, you need to oversalt a little.
Hot serve. Bring the soup to a boil and add 0.5 cups of sour cream. sprinkle with dill or parsley.
Cold feed. Stir in 0.5 cups of sour cream and let cool. Pour into bowls, put a spoonful of sour cream, sprinkle with dill.
I like cold even more. I did it with ordinary semolina. You can put a lot more cucumbers ;-) Oh, and I almost always make it with water or vegetable broth. I don't have a very meat-eating family.
Somewhere there are even pictures. I'll find it, throw it off.
SanechkaA
sweetka,
Quote: sweetka
I even roughly understand what the exhaust should work out. and it inspires me Pts :)
it will turn out incredibly tasty, but by the way, I noticed, at least this is so in those guests where I have been - unfortunately, it is not very customary to serve roast as a main meat dish, here is a baked ham or meat in French, chops there - yes

About the soup recipe - in general, it's interesting that I have been preparing it for many years, but I did not suspect that it was Julia's recipe, it went like a "Guatemalan cucumber" - how! only without semolina and sweet red pepper is still present in the recipe
sweetka
Once our mother risked being thrown with cutlets, if only she thought about cooking them for the holiday. Cutlets are food for everyday life, but meat in French is yes, it is a holiday. Otherwise, how can you distinguish these very weekdays from the holidays?
Apparently the same story with roast (roast) (in this case, how is it right?). It is often prepared as a gravy for everything on weekdays. Such an underdog, turning into overcooked :)
Cucumber with semolina is very good. And write, pliz, your own version of Guatemalan.
SanechkaA
700 ml chicken stock
400 g strong cucumbers
1 medium onion
1 large red bell pepper
1 tbsp. l. vegetable oil
salt, freshly ground black pepper
parsley, yogurt for serving

Peel the cucumbers, if desired, from the peel and seeds (if they are too large, I always take the small pimpled ones, I never peel them). Finely chop the onion and bell pepper. Heat oil in a heavy-bottomed saucepan, add vegetables, fry, stirring occasionally, until soft, 10 minutes.
Pour warm broth into a saucepan, bring to a boil, cook over medium heat, covered with a lid. 10 min. Pour the soup into a blender, whisk into a smooth puree.
Return the soup to the pot, season with salt and pepper, and heat (but do not boil). Serve with a spoonful of yoghurt in each bowl and sprinkle with chopped parsley.
I found this recipe on the internet, but I first met it in one of the "Tasty and Healthy" rooms.

Quote: sweetka
risked being bombarded with cutlets if only she thought of making them for the holiday.
yes, it's about the same in my house
tana33
dragged to bookmarks)))) thanks)))
tana33
oh how, the recipe surfaced in unread, as on time !!!

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