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Chicken Mousse

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white meat of 3 chickens
1 quart of whipping cream
whites of 5 eggs, beaten stiff, to be folded in last
pound raw meat to pulp
celery salt
5 egg yolks


Mix in cream little at a time, fold into chicken mixture. Add egg yolks, one at a time; salt last. Grease pan, set in another pan of water. Steam about 60 minutes. Do not cover tightly, use circle pan with hollow center. serve immediately. Two pounds fresh mushrooms, cream them, plenty of gravy, pour into center of mousse. Serve hot.

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