After straining this liquid through a cloth, pour a thin layer
into a mould, and set away to harden. Free the cold fowl of
skin, fat, and bones, and cut in thin strips, season weU with
salt and pepper, lay them in the mould. When the jelly
hardens, pour the liquid jelly over the meat and again set the
mould away. At serving time, dip it in warm water and turn
out on a fiat dish. Jellied chicken may be made of the remains
of cold roast chicken or turkey or boiled fowl. When there is
no stock on band, the bones of the chicken should be covered
with water and simmered for several hours in order to obtain a
supply.
190 MBS. SEELY'S COOK BOOK
Pressed Ohioken
Singe and clean a medium-sized chicken. Dìsjoint it and
put it in a saucepan with hardly enough water to cover it. Boil
until the meat slips away from the bones and the gristly parta
are soft. While hot, remove the skin and separate the meat
into medium-sized pieces. Mix the white and dai*k meat to-
gether. Skim the grease from the broth the chicken was boiled
in. Season with salt, white pepper, lemon juice, and celery salt.
Boil until it is reduced one-half . Strain to f ree it from the bones,
and mix with the meat. Butter a mould and decorate the
bottom and sides with hard-boiled egg and thin slices of lemon.
Pack the meat, press it down, and put weight on top. Keep in
a cold place until wanted. Unmould and serve with a garnish
of quartered lemons and parsley.
^ Gkilantine of Ohioken
Clean and split a nice chicken down the back, bone it, and
remove the legs and wings. Spread it fiat on the table and fili
with the follo wing forcemeat: Take one pound of fat fresh pork
and two pounds of veal and the meat from the chicken legs and
wings. Scrape and pound in a mortar, then rub through a
puree sieve. Add the whites of two eggs and season with salt,
white pepper, and a little grated nutmeg. Have at band some
nice thin strips of bacon, the same length as the chicken ; also
have boiled tongue cut in the same manner, and some truffles
cut in small pieces. Spread the chicken with a layer of force-
meat, then a layer of bacon, and then a layer of tongue. Sprinkle
with pieces of trufiBe. When the chicken is refiUed, fold it and
sew up the back. Wrap it in a clean cloth and tie at both ends.
Place in a pan and cover with good stock. Add two carrots,
two onions, a little celery, and a little thyme; also the bones of
the chicken. Boil slowly for two hours and let it cool in the
stock. Take three pinta of the stock the chicken was cooked in,
POULTBY AND GAME 191
add one box of Coz's gelatine which has previously been dis-
solved, and one egg. Mix thoroughly and stir over the fire
until it Comes to a boil. Strain through a wet cloth. Cover
the bottom of a mould with the liquid. When it becomes hard,
gamish with egg and truffles cut in f ancy shapes, then place
the chicken in the mould, pour in a little more of the liquid.
When the chicken is firm, fili the mould and place on ice until
served. Unmould on a dish and gamish with the jelly cut in
small dice or chopped.
Terrapin Ohicken ✪ Jellied Chicken
Page 109 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
After straining this liquid through a cloth, pour a thin layer into a mould, and set away to harden. Free the cold fowl of skin, fat, and bones, and cut in thin strips, season well with salt and pepper, lay them in the mould. When the jelly hardens, pour the liquid jelly over the meat and again set the mould away. At serving time, dip it in warm water and turn out on a fiat dish. Jellied chicken may be made of the remains of cold roast chicken or turkey or boiled fowl. When there is no stock on band, the bones of the chicken should be covered with water and simmered for several hours in order to obtain a supply.
Pressed Chicken
Singe and clean a medium-sized chicken. Disjoint it and put it in a saucepan with hardly enough water to cover it. Boil until the meat slips away from the bones and the gristly parta are soft. While hot, remove the skin and separate the meat into medium-sized pieces. Mix the white and dark meat together. Skim the grease from the broth the chicken was boiled in. Season with salt, white pepper, lemon juice, and celery salt. Boil until it is reduced one-half . Strain to f ree it from the bones, and mix with the meat. Butter a mould and decorate the bottom and sides with hard-boiled egg and thin slices of lemon. Pack the meat, press it down, and put weight on top. Keep in a cold place until wanted. Unmould and serve with a garnish of quartered lemons and parsley.
^ Galantine of Chicken
Clean and split a nice chicken down the back, bone it, and remove the legs and wings. Spread it fiat on the table and fill with the follo wing forcemeat: Take one pound of fat fresh pork and two pounds of veal and the meat from the chicken legs and wings. Scrape and pound in a mortar, then rub through a puree sieve. Add the whites of two eggs and season with salt, white pepper, and a little grated nutmeg. Have at band some nice thin strips of bacon, the same length as the chicken ; also have boiled tongue cut in the same manner, and some truffles cut in small pieces. Spread the chicken with a layer of forcemeat, then a layer of bacon, and then a layer of tongue. Sprinkle with pieces of truffle. When the chicken is refilled, fold it and sew up the back. Wrap it in a clean cloth and tie at both ends. Place in a pan and cover with good stock. Add two carrots, two onions, a little celery, and a little thyme; also the bones of the chicken. Boil slowly for two hours and let it cool in the stock. Take three pints of the stock the chicken was cooked in,
add one box of Cox's gelatine which has previously been dissolved, and one egg. Mix thoroughly and stir over the fire until it comes to a boil. Strain through a wet cloth. Cover the bottom of a mould with the liquid. When it becomes hard, garnish with egg and truffles cut in f ancy shapes, then place the chicken in the mould, pour in a little more of the liquid. When the chicken is firm, fill the mould and place on ice until served. Unmould on a dish and garnish with the jelly cut in small dice or chopped.
Terrapin Chicken
Records on this page
Jellied ChickenPressed ChickenGalantine of ChickenTerrapin Chicken