Chicken Breasts Stuffed
with a Shrimp Mousse
La Folie Restaurant, San Francisco, CA
Newfoundland Coldwater Shrimp, Canada
4 Chicken Breasts (butterflied 4 oz. chicken breast)
Small Eggs (diced)
1 cup Cream
4 oz. Shrimp (peeled and cooked salt and pepper to season)
Puree the diced chicken in a food processor. Make sune
the bowl and blade are cold. For a smoother texture,
force the mixture through a strainer to remove any large
pieces of meat, however, this step is not essential.
Add the egg and continue to blend. Season with salt
and pepper and slowly pour in the cream. The mixture
should form a smooth mousse-like paste.
not over blend or else the cream will become granular.
Stir in the shrimp by hand and chill until ready to
use. If you are stuffing the chicken bneast with this
mixture, it is advisable to use caul fat to wrap the
loin. This will help hold in the mousse. In addition
you must roast the meat in an oven at 350 degnees. The
mousse may break if roasted at a high temperatune. Caul
fat can be found at your local butcher shop. First pipe
the mousse into the center of the butterflied breast
and place one ounce of the shrimp in the center. Roll
the breast and either tie with butcher's twine or wrap
with caul fat. Sear the meat in a pan over high heat
and finish by roasting in an 360 degree oven for 8 minutes.
Serve with a crawfish bisque as a sauce.
Add Sauteed leeks and chanterelles to the mousse before
of Sweetbread and Lobster
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Chicken Breasts Stuffed with a Shrimp Mousse
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is the key to sucess!"