Chicken Gelatine Mold

Ingredients

• two or three eggs
• a lemon
• half a package of gelatine
• a saltspoonful of mace
• a glass of sherry
• the broth

Method

1. 1

   Cut the breast in long strips and the rest of the meat in small pieces.

2. 2

   Boil the eggs hard, cut them in thin slices, and slice the lemon very thin.

3. 3

   Dissolve the gelatine in cold water, heat the broth to boiling-point, and add the mace and sherry.

4. 4

   Choose a mold, layer in the chicken and egg slices, then strain the broth over it until nearly full.

5. 5

   Set in a cold place and dip in hot water before turning out.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 87. The excerpt below is the record exactly as published.

the broth for a moment. Cut the breast in long strips, and the rest of the meat in small pieces. Boil two or three eggs hard, and when cold, cut in thin slices. Slice a lemon very thin. Dissolve half a package of gelatine in a little cold water ; heat the broth to boiUng-point, and add a saltspoonful of mace, and if liked, a glass of sherry

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