Chicken and Tomato Creams

Ingredients

• 4 lb. cooked chicken
• I oz. ham or tongue
• 1 gill cream
• 1 teaspoonful anchovy sauce
• 1 teaspoonful H.P. or piquant sauce
• $ oz. butter
• Pepper and salt
• Red colouring
• 4 lb. tomatoes

Method

1. 1

   Cook the tomatoes in the butter till tender, then press through a hair sieve.

2. 2

   Measure this purée and add to it an equal quantity of liquid Aspic Jelly.

3. 3

   Season with salt and pepper.

4. 4

   When cold, half fill eight dariole moulds and leave to set.

5. 5

   Mince the chicken and ham finely, pound it and mix it with 1 gill aspic.

6. 6

   Add sauces and seasoning.

7. 7

   Whip the cream and stir into it lightly the chicken mixture.

8. 8

   Reseason as required.

9. 9

   When just beginning to set, fill up the prepared dariole moulds.

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 TOMATO CREAMS. Eight persons 4 lb. cooked chicken Some Aspic Jelly (Recipe No. 16) I oz. ham or tongue 1 teaspoonful anchovy sauce 1 gill cream 1 teaspoonful H.P. or piquant 4 lb. tomatoes sauce $ oz. butter Pepper and salt Red colouring

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