Chicken and Mushroom Cream

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• # gill chicken stock
• + lb. cooked chicken
• t slice lean cooked ham
• ; lb. mushrooms
• 1 gill good white sauce
• 1 gherkin chopped
• Cayenne, pepper, salt
• 4+ pint cream

Method

1. 1

   Line a mould with aspic, decorate with leaves of cress or tiny sprigs of parsley, with peas, or with truffle, tomato, or chilli, cut in fancy shapes.

2. 2

   Coat again with aspic.

3. 3

   Stir 3 tablespoonfuls liquid aspic into 2 tablespoonfuls of the cream and reline the mould, completely covering the first lining.

4. 4

   Mince and pound the chicken and ham.

5. 5

   Chop the mushrooms, fry in a little butter, then add the white sauce, and simmer till tender.

6. 6

   Mix the chicken, ham, mushrooms, and sauce, the Gelatine dissolved in the chicken stock and 1 gill of melted aspic, the chopped gherkin and seasoning.

7. 7

   When almost cool, stir this mixture lightly but thoroughly into the slightly whipped cream.

8. 8

   Reseason if required and pour into the prepared mould.

9. 9

   When set, turn out and garnish with chopped aspic.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 13. The excerpt below is the record exactly as published.

CHICKEN AND MUSHROOM CREAM. Eight persons 4 oz. COX’S INSTANT POWDERED GELATINE # gill chicken stock Some Aspic Jelly (Recipe No. 16) + lb. cooked chicken 4+ pint cream t slice lean cooked ham 1 gherkin chopped ; lb. mushrooms Cayenne, pepper, salt 1 gill good white sauce

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