Chartreuse of Chicken a la Ericsson Hammond

Ingredients

• two cups cooked, chopped breast of chicken
• three-quarters of a cup pate de foie gras
• four tablespoons milk
• six tablespoons dissolved Cox’s gelatine
• two tablespoons sherry
• four tablespoons mayonnaise dressing
• half cup whipped cream

Method

1. 1

   In a saucepan, combine chicken, pate de foie gras, milk, gelatine, and sherry.

2. 2

   Stir until it begins to cool, then add mayonnaise and whipped cream.

3. 3

   Glaze a ring mould with aspic, fill with the mixture, and chill until set.

4. 4

   Serve garnished with chopped aspic and lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 297. The excerpt below is the record exactly as published.

Chartreuse of Chicken a la Ericsson Hammond Chartreuse de Poulet a la Ericsson Hammond [This dish took the First Prize at the Food Exhibition in Norway , 1914.] Glaze a ring mould with nice aspic and decorate with strips of string beans that have been trimmed all around (all even size) and cooked nice and green; put the beans as close to one another as possible; stand them from the inside of the mould up. Glaze again with the aspic and fill with the chicken chartreuse. Leave AMERICAN COOK BOOK on ice until cold. When ready to serve, turn out on a paper doily and garnish with chopped aspic and lettuce leaves. Serve with aurorian sauce in the centre. Chicken Chartreuse. Take two cups cooked, chopped breast of chicken; put in a saucepan with three-quarters of a cup pate de foie gras, four tablespoons milk, six tablespoons dissolved Cox’s gelatine, two tablespoons sherry; stir until it begins to get cold, then add four tablespoons mayonnaise dressing and half cup whipped cream

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