SC - OOP-Chicken and Avocado Mousse

[Elaine Koogler]

Great recipe.  We frequently fix it to serve at our annual Christmas party...and
it's always a terrific hit.  It does come out a lovely green, thanks to the
avocado.  We have a lovely antique china mold that we mold it in, then garnish
appropriately.

Kiri

Diana L Skaggs wrote:

> >From Jeff Smith's "The Frugal Gourmet Cooks with Wine"
>
> 2 cups diced poached chicken
> 1/2 cup sour cream
> 1/2 yellow onion, peeled and chopped
> Juice of 1/2 lemon
> Salt and pepper
> 2 ripe avocados
> 2 cups chicken broth
> 2 envelopes Knox unflavored gelatine
>
> Place the chicken, sour cream, onion, lemon juice, salt and pepper in a
> food processor.  Process until smooth.  Add the avocados, peeled and
> pitted, and process just until smooth.  In a small saucepan, warm the broth
> along with the gelatin until dossolved and warm.  Add to the processed
> mixture and blend well.  Spray a 1 1/2 quart mold with Pam.  Fill with the
> mixture and chill several hours or overnight.
>
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