Title: Beet mousse with curried chicken salad ( march, 1997)
 Categories: First cours, Salads
      Yield: 1 Servings
 
      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
  
  Sophisticated Version:
  
  1. Save 1/3 of the beet mousse, before pouring it into the mold.
  
  2. Once the mousse has set, remove some of the gelatin in the center ,
  leaving sides and bottom intact, like walls.
  
  3. Replace the part that has been removed, with curried chicken salad
  to which 1/2 pkg gelatin has been added.
  
  4. Let set. Cover with the rest of the mousse. Let set.
  
  5. Serve on lettuce leaves.
  
  NOTES : This is a very impressive dish at a buffet dinner.
  
  Recipe