Chicken Galantine

Ingredients

• a fowl
• 2 cups of this stock
• 1 tbsp. of gelatine
• J^ cup of cold water
• Hard-boiled eggs
• strips of pimento or pimolas

Method

1. 1

   Boil a fowl, remove skin, and cut the meat into thin slivers.

2. 2

   Cool, remove fat, and boil the stock until well-reduced with seasoning of onion, parsley, and celery seed.

3. 3

   Strain and add gelatine softened in cold water.

4. 4

   Pour a little stock into a bread pan; when nearly set, lay in chicken, add more stock and chicken until nearly full.

5. 5

   Wrap the pan in a cloth wet in ice-water, then in thick paper, and place in the motor hamper.

Nutrition per serving

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 7. The excerpt below is the record exactly as published.

Chicken Galantine Boil a fowl, remove skin, and cut the meat into thin slivers. Cool, remove fat, and boil the stock until well-re- duced, with a seasoning of onion, pars- ley, and celery seed. Strain and add to 2 cups of this stock 1 tbsp. of gela- tine softened in J^ cup of cold water. Pour a little of this stock when slightly cool into a bread pan ; when nearly set lay in some of the chicken, add more stock and chicken until the pan is nearly full. Hard-boiled eggs, strips of pimento or pimolas cut in slices may be used alternately with the chicken. Wrap the pan in a cloth wet in ice- water, then in a thick paper, and place the pan in the motor hamper or basket. 62 Chicken a la King, Hot Cover 1J/2 cups of chicken, cut in slivers, with a French dressing for an hour or more and drain. Cook 1 tbsp. of shredded green pepper in 2 tbsps. of butter, add % cup of sliced mush- rooms and a sliced truffle. Cook a moment and add 2 tbsps. of flour. When boiling add % cup of milk, salt, paprika, a dash of nutmeg, and the chicken. Add 1 tbsp. of chopped capers, y% cup of cream mixed with a beaten yolk and 3 tbsps. of creamed butter. Dust with paprika, add a few drops of lemon juice, and turn into the very hot thermos vacuum jar. Cork well and place in the motor ham- per. Fancy Rolls (page 71) should be served with this. 63 Chicken Livers in Brown Sauce, Hot Make a brown sauce (2 tbsps. but- ter, 3 of flour, browned together and 1 cup of rich stock, well seasoned), add 1 cup of cold cooked chicken livers and hearts, cut in dice, ^ cup of sliced mushrooms or 2 hard-boiled eggs, in small slices, 6 stoned olives, cut in two, salt, paprika, and 2 tbsps. of Madeira or 1 tbsp. of any good table sauce. Turn, very hot, into a thermos vac- uum jar which has been scalded with very hot water, cork at once, and pack in the motor hamper. 64 Chicken Mousse To 1 cup of cold boiled chicken chopped and pounded until smooth, add 1 tbsp. of granulated gelatine softened in J4 cup of cold water and dissolved in J^ cup of highly seasoned stock. Add Yz CUP of boiled aspara- gus tips, diced celery, or a minced truffle, and when cool add H CUP of whipped cream. Pack in a baking- powder box, and when serving cut in slices. 65 Club Sandwich de Foie Gras Toast white bread lightly and trim into uniform shape. Lay leaves of lettuce on one half of the slices, spread with thick mayonnaise, cover with a layer of minced ham, then with a puree of foie gras, then with a slice of tomato thoroughly drained. Cover with the remainder of the toast, wrap each one in waxed paper and pack in a tin box. The puree of foie gras is plain pate de foie gras softened with cream and seasoned well with paprika. 66 Crab-Flakes Savory, Hot To 1 cup of rich cream sauce add 1 tbsp. of minced green pepper and % teasp. of grated onion cooked in but- ter, 1/2 cup of mushrooms, sauted in butter, and cut in slivers, and 2 tbsps. of diced pimento. When hot add 1 cup of crab-flakes, a dash of nutmeg and plenty of paprika. Fill a hot vacuum jar, and pack in the motor hamper. 67 Eggs in Aspic Jelly Boil eggs (see recipe on page 7), re- move shells and place them in a mould partly filled with highly seasoned aspic jelly to which a little Kitchen Bouquet has been added, lay in the jelly strips of pimento, some tarragon leaves or watercress, and capers, and also slices of gherkins. Fill mould with jelly and place in the refrigerator until set. This may be moulded in a bread pan and each egg should be removed from the pan with a large spoon. Serve with a salad or with salad sandwiches. 68 Fish Mousse Add to 1 cup of scalded milk 2 beaten yolks and a little salt and pa- prika, return to the double boiler and when beginning to thicken add 1 cup of cold boiled fish flaked quite fine, add 1 tbsp. of gelatine

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