Chicken Aspic
From A guide to modern cookery, 1909
Serves 8
Do not overdo the amount of gelatine; it should be easily soluble.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 40. The excerpt below is the record exactly as published.
CHICKEN ASPIC The quantities of meat are the same as for ordinary aspic; there need only be added to it either two oven-browned hens, or their equivalent in weight of roasted fowl carcases, and poultry giblets if these are handy
Cook this with the app: pantry check, scaling, and the assistant.