Take pimentos and press out very thin; trim and cut in even sizes;
put a tablespoon chicken mousse on each pimento and roll; put in
oven with some sherry, pepper, and salt — well covered — and cook
from eight to ten minutes; leave until cold. When cold, glaze a
ring mould with chicken aspic [see recipe: Chicken Aspic]; cut the
pimentos (that hold the chicken mousse) in thin slices; put one
slice resting on top of another until the bottom of the mould is
full; then fill with aspic the height of the chicken and pimentos;
put all around the mould on top of the cold aspic a strip of green
cream that holds some gelatine; drip some aspic again on top of
the colored cream, and fill with the second filling [see recipe:
Chartreuse of Spinach].
Chartreuse of Spinach. Take one cup spinach that has gone
through the machine once or twice; add to that five tablespoons
dissolved Cox’s gelatine; stir on ice; then add four tablespoons
rich mayonnaise dressing and four tablespoons whipped cream.
Fill the mould. r r
When ready to serve dip in lukewarm water and turn out.
Serve with the salad, or as a cold dish, with aurorian sauce in the
centre.
Chicken with Chaud-froid Sauce a la Signonita
Poulet, Sauce Chaud-Froid, a la Signonita
Cook chicken in water, with carrots, onions, pepper, salt, and
parsley. Then make a chicken aspic [see recipe: Chicken Aspic].
Pick the chicken in small pieces, mounting it on thin slices cut
from the breast; put on a platter on ice the shape of half eggs;
half cover with chicken aspic. When cold, cut out; put on a broiler
and cover with a chaud-froid sauce; decorate with a large diamond
of truffle in the centre and a strip of brown-colored chaud-froid sauce
all around, put through a paper tube. Glaze with chicken aspic;
put back on the platter; add aspic all around, and cut out. Serve
THE SWEDISH, FRENCH,
on a macedoine aspic foundation with mayonnaise dressing in the
centre.
Chicken Mousse in Aspic a la Waldorf
Mousse de Poulet en Aspic, a la Waldorf
Butter waldorf chop moulds; decorate with truffles, daisies, a
strip of Spanish pepper all around the mould, fill with the
chicken mousse; put in hot water and cook — covered — from six to
eight minutes in oven; leave until cold. Dip the moulds in hot
water and turn out. Have ready aspic. Glaze a round mould
with aspic; lay one chop resting on top of another, turning the
decorated side down and the other side up; then fill the mould with
aspic; leave on ice until ready to serve. Dip in lukewarm water
and turn out on a paper doily; garnish with chopped aspic around
and lettuce leaves in the centre. Put a fancy paper frill in each
chop. Serve with an apple or macedoine salad.
Chicken in Aspic a la Ingeborg
Poulet en Aspic a la Ingeborg
Page 298
Presented as published in 1918. 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
Take pimentos and press out very thin; trim and cut in even sizes; put a tablespoon chicken mousse on each pimento and roll; put in oven with some sherry, pepper, and salt — well covered — and cook from eight to ten minutes; leave until cold. When cold, glaze a ring mould with chicken aspic [see recipe: Chicken Aspic]; cut the pimentos (that hold the chicken mousse) in thin slices; put one slice resting on top of another until the bottom of the mould is full; then fill with aspic the height of the chicken and pimentos; put all around the mould on top of the cold aspic a strip of green cream that holds some gelatine; drip some aspic again on top of the colored cream, and fill with the second filling [see recipe: Chartreuse of Spinach].
Chartreuse of Spinach. Take one cup spinach that has gone through the machine once or twice; add to that five tablespoons dissolved Cox’s gelatine; stir on ice; then add four tablespoons rich mayonnaise dressing and four tablespoons whipped cream. Fill the mould.
When ready to serve dip in lukewarm water and turn out. Serve with the salad, or as a cold dish, with aurorian sauce in the centre.
Chicken with Chaud-froid Sauce a la Signonita
Poulet, Sauce Chaud-Froid, a la Signonita
Cook chicken in water, with carrots, onions, pepper, salt, and parsley. Then make a chicken aspic [see recipe: Chicken Aspic]. Pick the chicken in small pieces, mounting it on thin slices cut from the breast; put on a platter on ice the shape of half eggs; half cover with chicken aspic. When cold, cut out; put on a broiler and cover with a chaud-froid sauce; decorate with a large diamond of truffle in the centre and a strip of brown-colored chaud-froid sauce all around, put through a paper tube. Glaze with chicken aspic; put back on the platter; add aspic all around, and cut out. Serve
on a macedoine aspic foundation with mayonnaise dressing in the centre.
Chicken Mousse in Aspic a la Waldorf
Mousse de Poulet en Aspic, a la Waldorf
Butter waldorf chop moulds; decorate with truffles, daisies, a strip of Spanish pepper all around the mould, fill with the chicken mousse; put in hot water and cook — covered — from six to eight minutes in oven; leave until cold. Dip the moulds in hot water and turn out. Have ready aspic. Glaze a round mould with aspic; lay one chop resting on top of another, turning the decorated side down and the other side up; then fill the mould with aspic; leave on ice until ready to serve. Dip in lukewarm water and turn out on a paper doily; garnish with chopped aspic around and lettuce leaves in the centre. Put a fancy paper frill in each chop. Serve with an apple or macedoine salad.
Chicken in Aspic a la Ingeborg
Poulet en Aspic a la Ingeborg