Aspic de Volatile aux Huitres

Ingredients

• a gill of thick double cream
• half a pint rather stiff savoury jelly
• the white meat of a cold cooked chicken
• two-thirds as much celery
• half the bulk of good walnuts
• mixed with a little good mayonnaise

Method

1. 1

   Blanch oysters in their liquor until plump, then drain.

2. 2

   Cut chicken into pieces and shred celery.

3. 3

   Line a charlotte mould with jelly cream and fill with chicken, celery, walnuts, and oysters mixed with mayonnaise.

4. 4

   Garnish with prawns, caviar, and chopped aspic jelly.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 82. The excerpt below is the record exactly as published.

Aspic de Volatile aux Huitres. — Blanch some good oysters in their own liquor till plump and frilly, then drain them and leave till dry ; cut the white meat of a cold cooked chicken into neat pieces, either dice or rounds, and shred and crisp two-thirds as much celery as you have chicken, and blanch half the bulk of good walnuts ; now line a plain charlotte mould with jelly cream ( i.e ., a gill of thick double cream carefully stirred with half a pint rather stiff savoury jelly; or if preferred, use a rich creamy bechamel sauce stiffened with |oz. of best leaf gelatine to the pint of bechamel), and then fill up -with the chicken, celery, walnuts, and oyster, mixed with a little good mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.