- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Monday, July 11, 2016
Ladies Who Lunch - Mousse de Volaille with Mushroom Sauce
Occasionally, I get my act together and get the good china and silver out and fix a special lunch for these BFFs because I know they will appreciate the effort. This recipe was suggested by another friend and it reminded me of something my mother made for a ladies' luncheon. It's an elegant chicken mousse accessorized with Alex Hitz's rich Mushroom Sauce. I've made a few minor alterations from his recipe.
Mousse de Volaille, serves 6
1 lbs. boneless, skin less chicken breasts cut into 2 inch cubes
1/8 tsp ground nutmeg
pinch of cayenne
1 tsp Kosher salt
1 1/4 cups heavy cream
Butter for ramekins. Parchment or waxed paper rounds cut to fit ramekins by tracing a circle on the paper around a ramekin. Heat a kettle of water.
Brush the 6 oz ramekins with butter and preheat oven to 350 degrees.
Put the first 5 ingredients in a food processor. Turn on and slowly add the cream through the open tube space (remove the feed tube). Process until mixture is blended. Scrape the sides with a spatula and continue to process until smooth; about a minute. Distribute the mixture in the ramekins evenly and smooth with a spoon or spatula. Press a paper round on top of the mixture to seal the mousse.
5 tbls unsalted butter 2 cups chicken stock
3 tables minced shallot 2 cups heavy cream
1 1/2 plus fresh mushrooms, divided, 3/4 tsp plus 1/4 tsp salt
half minced, half quartered 1/2 cup chicken essence (1 1/4 tsp chicken paste)
1 tbls dried tarragon 1/2 tsp lemon juice
1/2 cup plus 1/2 tsp medium dry sherry, divided 1/4 tsp ground white pepper
In a large skillet over medium heat, melt 3 tbls butter and when the foaming has subsided, add the shallots and saute' them until translucent, about 2-3 mins.
Add the minced mushrooms, tarragon, and 1/2 cup sherry to the shallots, and cook this mixture slowly until all liquid has evaporated, about 30 min. Add the chicken stock and increase the heat to high, bring to a boil. Let it boil for 10 mins. and then reduce the heat to a simmer and stir in the heavy cream, 1/4 tsp of the salt, the chicken essense, lemon juice, 1/2 tsp of sherry and the white pepper.
Turn off the heat. In a heavy medium skillet over medium heat, melt the remaining 2 tsp of butter and when the foaming subsides, add the 3/4 lb quartered mushrooms and sauce' them until they are brown. Add 1/8 tsp salt to the mushrooms and stir well, and then add them to the sauce.
Let the sauce cool, cover it, and let it refrigerate overnight. Reheat it before serving over the individual unmolded mousses.