Italian Meat - Poultry and Game Recipes - Chicken and Proscuitto Mousse (Mousse di Pollo e Prosciutto) Recipe

Ingredients

• 2 garlic cloves, crushed

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 30 ml/2 tbsp oil

• 4 boneless chicken breasts

• 275 g/2 1/2 cups chicken livers

• 1 large onion, chopped

• 75 g/3 oz prosciutto

• 3 eggs, separated

• 100 ml/6 1/2 tbsp double (heavy) cream

• 30 ml/2 tbsp brandy

• Salt and freshly ground black pepper

• Thinly buttered toast, to serve

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Method:

1. Butter a mould (mold) with a little of the garlic butter made by beating the butter and crushed garlic cloves together.

2. Heat the oil and fry (sauté) the chicken breasts for 3 minutes on either side. Remove from the pan and leave to one side.

3. Add the chicken livers and chopped onion to the pan and fry, stirring for 3-4 minutes. Add to the chicken breasts.

4. Briefly mince or process the chicken breasts with the chicken livers, onion and prosciutto. Spoon into a bowl.

5. Beat three egg yolks and one whisked egg white into the chicken mixture. Gradually beat in the cream and mix to a paste.

6. Beat the two remaining egg whites until stiff and fold into the mixture with the brandy. Season lightly.

7. Turn into the buttered mould. Cover with buttered greased paper and foil and steam for 30 minutes. Remove from the steamer, cool and chill.

8. Turn out the chicken and ham mousse on to a flat dish, and garnish with piped rosettes of the remaining garlic butter. Chill until required and serve with thinly buttered toast.