Boned Chicken in Aspic a la Mabel Quist
From The Swedish, French, American cook book, 1918
Serves 6
Decorate with strips of Spanish pepper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 301. The excerpt below is the record exactly as published.
Boned Chicken in Aspic a la Mabel Quist Poulet desosse en Aspic, a la Mabel Quist Prepare small chicken by boning and stuffing with chicken mousse, tongue, Spanish pepper, and truffles
Cook this with the app: pantry check, scaling, and the assistant.