Stir over ice water until the mixture is perfectly smooth and begins to set, then fold into it one cup of whipped cream.

Turn into a ring mould, and, when chilled and well set, turn on to a bed of lettuce and fill in the centre with equal parts of celery and English walnuts, blanched, sliced and mixed with a French dressing.
The half-cup of chicken, well pressed down, should weigh four ounces.
The chicken broth should be strong and well flavored.

Either one cup of whipped cream, or one cup of cream, whipped, may be used.

The latter gives a firmer mousse, more pronounced in flavor; the former, a mousse of a lighter and more delicate consistency, and one more delicate in flavor.
=Mousse-de-Poulet, No.

2.= Mould the mousse in small cups; turn out on to a slice of chilled tomato resting upon a lettuce leaf; garnish with mayonnaise dressing, decorating both the tomato and the mousse.
=Mousse-de-Poulet, No.