Chicken Mousse (Piedmont)

Meat / Chicken

A good way to deal with an elderly bird.

Skin and bone the chicken. Put the meat twice through the fine blade of a meat grinder. Mix with salt, a pinch of pepper, the eggs, lemon rind, truffle if used, and the cream. Pour into a well-buttered souffle dish and tap the dish firmly on a hard surface to eliminate any air pockets in a mousse. Cover with wax papee or foil, and set the dish in a pan of hot water. Bake in a moderate oven for 1 hour. 

Take from the oven, leave to settle for a few minutes and turn out on to a hot, flat, round serving dish.

Serves 6.