Chicken mousse

Cook chickens in water to cover, with sliced onions, diced celery, bay leaf and other herbs. Let simmer slowly until very tender. Drain and reserve stock. Bone and cut meat into dice. Add rice, bread crumbs, chicken fat and stock, and seasonings. Pack into greased tube molds, or place jelly glass in center of each casserole, and pack mixture around this. Bake in slow oven (325 F.) about 1 hour until set. Time will depend upon the size of molds. Remove from oven and let stand 15 minutes. Heat mushroom soup with milk and cream. Add minced parsley and pimientos. Turn mousse from molds onto deep plates and fill centers with sauce. Yield: 25 servings.

Tags: party recipes

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