Aspic of Chicken

Ingredients

• half the rule for the aspic jelly
• a pint and a half of tender cooked chicken
• three slices of the red part of a carrot
• three of cooked beet
• the white of one hard-boiled egg
• one teaspoonful of salt
• one-third of a teaspoonful of pepper

Method

1. 1

   Prepare the mould and decorate with carrot, beet, and egg white.

2. 2

   Season chicken with salt and pepper, arrange on top of jelly, and pour in jelly to cover.

3. 3

   Let harden, then pour in remaining jelly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 202. The excerpt below is the record exactly as published.

the white of one hard-boiled egg. Place the mould in a pan, and surround it with ice and a little water. Pour the liquid jelly into the mould to the depth of half an inch. Let this stand until it hardens ; then decorate it with the white of the egg and the truffle, which have been cut in thin slices and stamped out with fancy vegetable cutters. Moisten these with a little liquid jelly, and let them stand about ten minutes, so that the jelly may harden and hold them in place. Next gently pour in another layer of jelly, about one-fourth of an inch thick ; let this harden. Scrape all the fat from the foie gras, and dip it for half a minute into hot water. Wipe it dry, and cut it in slices and then in pieces about an inch square. Spread a layer of these over the congealed jelly ; cover this with liquid jelly, and wait until the jelly begins to harden before adding the second layer of foie gras. ENTRIES. 387 When the second (and last) layer of foie gras has been added, pour over it enough jelly merely to moisten it. When this is firm, cover with the remainder of the liquid jelly. Set away in a cool place for three hours, or longer. At serving-time put the mould into tepid water for about five to eight seconds. Loosen the jelly at the top, and see if it will come away from the sides. Turn on a large flat dish. If a border mould has been used, heap Tartar green sauce in the centre. Garnish the border of the dish with stuffed olives, This is an elegant dish for luncheon or supper. Aspic of Chicken. Use half the rule for the aspic jelly, a pint and a half of tender cooked chicken, free of fat, skin, and bone, and cut into dice, three slices of the red part of a carrot, cooked, and three of cooked beet, the white of one hard- boiled egg, one teaspoonful of salt, and one-third of a teaspoonful of pepper

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