Chicken Creams

Ingredients

• eight tablespoonfuls melted aspic
• white sauce
• 1 pint whipping cream
• chicken
• ham
• on the pastry

Method

1. 1

   Cook the tomatoes until tender, then rub them through a sieve, add melted aspic, salt, pepper, and paprika to taste.

2. 2

   Rinse some small fancy moulds with cold water, coat them thickly with aspic and tomato mixture, then leave till set.

3. 3

   Chop chicken and ham finely, pound and rub through a sieve, add white sauce, a little salt and pepper, two tablespoonfuls melted aspic, and the cream slightly beaten.

4. 4

   Fill into the prepared moulds, smooth evenly over, and leave until set.

5. 5

   Turn out on the pastry and arrange on a pretty dish.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 11. The excerpt below is the record exactly as published.

pint whipping cream Aaspie jelly (Recipe No. 19) Chopped parsley to to eight persons) bs oz OOX’S INSTANT POWDERED GELATINE } eup boiling water 1 gil whit Sa006 1 poonful anchovy ssuce 1 gill whipping cream Aspic jelly (Recipe No. 19) Tomato jelly pe No. 28) 1 teaspoonful lemon juice > teaspoonful vinegar } teaspoonful paprika 1 lb cooked halibut 1 hard cooked yolk of egg Few re pickled wal- nw [Pive to six persons) BE L OZ * 0OX'S INSTANT POWDERED GELATINE 1 jar foies gras + pint whipping cream 1 wineglassful sherry wine 1 gil! consommé 2 whites of eggs Few rings of truffles er aspic jelly (Recipe No. 8) D 8@ (Six to eight persons] 4+ oz “ 0OX'S INSTANT POWDERED GELATINE i gill boiling water x pint cooked diced chicken 1 tablespoonful p&téd des foies gras 1 tablespoonfol sherry wine Yolks 2 eggs Whites 8 eggs > pint whipping cream > pint chicken stock Salt and pepper Celery and lettuca 39 [Pour to five peraens) 6 i pint aspic j 19) 6 oza. cocked chicken 2 ozs. cooked ham 4 tablespoonfuls cream 2 tablespoonfuls white sance i lb. tomatoes Some rounda of pastry Salt Pepper Paprika ly (Recipe No. $8 (Four to five persons) 2 02. 1b. fresh mushrooms 2 oz@. butter 25 pinte milk Yolk of one egg x gill cream me whipped cream CHICKEN MOULD Put the chicken into a basin, add the foies gras and sherry wine. Beat the yolks in a saucepan, stir in the stock, add chicken mixture, and cook one minute. Cool, add the Gelatine dissolved in the boiling water, fold in the whipped cream and the whites of the eggs stiffly beaten. Pour into a wet mould, set on ice for 6 hours, turn out care- fully, and decorate with celery and lettuce. CHICKEN CREAMS Cook the tomatoes until tender, then rub them through a sieve, add eight tablespoon- fuls melted aspic, salt, pepper, and paprika to taste. Rinse some small fancy moulds with cold water, coat them thickly with aspic and tomato mixture, then leave till set. Cho chicken and ham finely, pound and ‘ch through a sieve, add white sauce, a little salt and pepper, two tablespoonfuls melted aspic, and the cream slightly beaten. Fill into the prepared moulds, smooth evenly over, and leave until set. Turn out on the pastry

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