Chicken Mousse

1. 1

   In a food processor, pulse the chicken until finely chopped.

2. 2

   Add the egg white and pulse until blended.

3. 3

   With the machine on, add the cream in a steady stream and puree until smooth.

4. 4

   Scrape the mousse into a bowl and stir in the parsley, chives, tarragon and white pep-per.

5. 5

   Transfer the mousse to a resealable plastic bag and refrigerate until chilled, about 1 hour.

6. 6

   To use, snip off a corner of the bag.

No additional tips available.