Chicken and Tongue in Aspic a la Pompadour

Ingredients

• chicken left over from the meal
• three tablespoons dissolved Cox’s gelatine
• three tablespoons mayonnaise dressing
• one tablespoon sherry
• pepper to taste
• salt to taste
• four tablespoons whipped cream

Method

1. 1

   Stir chicken, mayonnaise dressing, gelatine, sherry, pepper, and salt together in a saucepan on ice; last add the whipped cream.

2. 2

   Take a ring mould glazed with aspic and decorated with strips of smoked tongue and cooked egg; fill the mould and leave on ice until ready to serve.

3. 3

   Dip in warm water, turn out on a paper doily, and garnish with chopped aspic and lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 303. The excerpt below is the record exactly as published.

Chicken and Tongue in Aspic a la Pompadour Poulet a la Langue en Aspic, a la Pompadour When chicken is left over from the meal before and the white meat or second joint is at hand, put through the machine once; measure it by cup. To each cup take three tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, one table¬ spoon sherry, pepper and salt to taste, four tablespoons whipped cream. Stir chicken, mayonnaise dressing, gelatine, sherry, pep¬ per and salt together in a saucepan on ice; last add the whipped cream. Take a ring mould that has been glazed with aspic and decorated with strips of smoked tongue, strips of cooked white of egg; glaze again with aspic after decorated; fill the mould; leave on ice until ready to serve. Then dip in warm water, turn out on a paper doily on a platter, and garnish with chopped aspic and lettuce leaves or parsley. Serve with any kind of salad in the centre with mayonnaise dressing, or as a cold dish with au- rorian sauce, for luncheon, dinner, or supper. Chicken with Mushrooms in Aspic a la Gimo Poulet aux Champignons en Aspic, a la Gimo To half cup ground chicken take half cup chopped ground mushrooms, three tablespoons dissolved Cox’s gelatine, one tablespoon sherry

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