1 kg of chicken mousse (neck, thighs, and giblets)
1 onion and bell pepper sauce
1 bay leaf
2 tomato halves without skin and seeds
1 green pepper
1 red pepper
2 medium onions
1 clove of garlic
3 tablespoons of white wine vinegar
2 cooked egg yolks
1 cup of chopped fresh parsley
2 chicken bouillon tablets
50g of smoked bacon
200g of tomato puree
100g of black and green olives, pitted
1 kg of chicken mousse (neck, thighs, and giblets)
1 onion and bell pepper sauce
1 bay leaf
2 tomato halves without skin and seeds
1 green pepper
1 red pepper
2 medium onions
1 clove of garlic
3 tablespoons of white wine vinegar
2 cooked egg yolks
1 cup of chopped fresh parsley
2 chicken bouillon tablets
50g of smoked bacon
200g of tomato puree
100g of black and green olives, pitted
Clean the mousse thoroughly and wash it in cold running water
Place it in a pot with enough water to cook with the giblets, bay leaf, onion and bell pepper sauce, and salt
When they are almost cooked, add the thighs and wait for everything to cook well, until the pot water is reduced to 1 cup
Blend everything in a blender
While blending, add the tomatoes, peppers, onions, garlic, parsley, white wine vinegar, egg yolks, and bouillon tablets. Reserve
In a large pan, fry the bacon
After frying well, separate the croutons
In the fat left over in the pan, sauté the blended mixture
Add tomato puree and stir well with a wooden spoon until the bottom of the pan appears
When cooled, add the remaining ingredients
Store in the refrigerator in a container with a lid
Lasts for many days.
