Beet Mousse with Curried Chicken Salad ( March, 1997)
INGREDIENTS:
3 md Beets; Cooked in their skin
-(up to 4)
2 1/2 c Chicken broth (up to 3)
2 pk Unflavored gelatin
1 c Unflavored yogurt
2 tb Lemon or lime juice
1 sm Grated onion
1 tb Sugar (up to 2)
1 tb Mustard
Salt and pepper; to taste
3 md Beets; Cooked in their skin
-(up to 4)
2 1/2 c Chicken broth (up to 3)
2 pk Unflavored gelatin
1 c Unflavored yogurt
2 tb Lemon or lime juice
1 sm Grated onion
1 tb Sugar (up to 2)
1 tb Mustard
Salt and pepper; to taste
1. Peel and cube cooked beets.
2. Place gelatin in a bowl with 6 T water, stir. Let stand 2 minutes and pour hot chicken stock stirring.
3. Process together all the ingredients except gelatin. Correct seasoning.
4. Add cooled gelatin and process just to blend.
5. Pour into an oiled mold to set
6. Unmold and serve in the center of the plate surrounded by chicken curry salad or shrimp salad
2. Place gelatin in a bowl with 6 T water, stir. Let stand 2 minutes and pour hot chicken stock stirring.
3. Process together all the ingredients except gelatin. Correct seasoning.
4. Add cooled gelatin and process just to blend.
5. Pour into an oiled mold to set
6. Unmold and serve in the center of the plate surrounded by chicken curry salad or shrimp salad