This is a really good summer dish. It's called Turkey Mousse, but you could just as easily use chicken. This recipe also comes from the New York Times Cook Book by Craig Claiborne. It takes a bit of planning-ahead, but it's well worth it. And, I don't know why we don't think about turkey more often. It's an inexpensive meal, and delicious.
2 envelopes unflavored gelatin
2 C. milk
1/4 C. butter
3 T. flour
salt & pepper to taste
1 C. thinned mayonnaise (thinned with a bit of cream or milk)
3 C. diced cooked turkey or chicken
1 C. diced celery
1/2 C. heavy cream, whipped
Soften gelatin in 1/2 cup of cold milk.
In saucepan melt butter, add flour and whisk until blended. Meanwhile bring the remaining milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with whisk until sauce is thickened and smooth. Season with salt & pepper.
Add gelatin to the sauce & stir until dissolved. Add the mayo and cool until beginning to thicken and set. Add turkey, celery & cream. Pour mixture into a mold that has been rinsed with cold water. Chill until firm.
Unmold on a plate with lettuce, garnish with slices of cranberry sauce and orange sections. Serve with additional mayo if you like.