Chicken mousse

225 g cooked chicken breast, ground

225 ml chicken broth

3 egg yolks

1 tbsp gelatine

½ tsp salt

300 ml cream, whipped

100 ml mayonnaise (recipe page 115)

1 pinch paprika

½ tsp pepper

Soak gelatine for 5 minutes in ½ cup cold broth. Beat egg yolks and stir lightly into the remainder of the broth. Add seasoning and cook in a double boiler until thickened to custard consistency. Dissolve softened gelatine in broth and egg mixture. Pour this over chicken and stir over iced water until mousse begins to set. Fold in whipped cream and mayonnaise. Rinse mould in cold water and pour mixture into it. Refrigerate to set. Serve cold garnished with parsley or lettuce.