Chicken Glace
From Cox's manual of gelatine cookery, 1935
Serves 5 persons.
Presented as published in 1935. 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
Nutrition per serving
1401Calories
34 gProtein
75 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories1401 kcal
Protein34 g
Carbohydrates75 g
Fiber0 g
Sugars45 g
Total Fat110 g
Saturated Fat66 g
Monounsaturated Fat33 g
Polyunsaturated Fat4.9 g
Cholesterol370 mg
Sodium730 mg
Potassium1187 mg
Calcium492 mg
Iron1.3 mg
Magnesium72 mg
Phosphorus548 mg
Zinc2.4 mg
Copper0.5 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0.9 mg
Vitamin A885 mcg
Vitamin E3.1 mg
Vitamin K9.8 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.8 mg
Folate40 mcg
Choline125 mg
Caffeine0 mg
Water724 g
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.
CHICKEN GLACE Make the chicken broth hot and dissolve the Gelatine in it. Strain into a basin and allow to cool Add the whipped cream lightly, turn into a freezer and freeze as for ice cream. Serve in small cups. COD CREAMS Coat some small wet moulds with liquid aspic, then set them in a cool place. Free the cod fish from skin and bones and rub it through the sieve. Mix the Gelatine with the tomato pulp, then dissolve and strain to the fish, add mayonnaise sauce with two tablespoonfuls of liquid aspic and the whipped cream. Fill the moulds with this mixture, then turn out when set, and garnish round the edge with chopped aspic and parsley. COLD, HALIBUT CREAMS Chop the fish, then pound it finely. Coat some small wet moulds with liquid aspic, allow to set, then decorate with a little chopped parsley, a little yolk of the egg rubbed through a sieve, and a little chopped pickled walnut. Dissolve the Gelatine with the water, add the halibut, paprika, anchovy and white sauce, vinegar, and lemon juice. Fold in the whipped cream. Fill the moulds with this mixture, then pour on the top of each a thin layer of aspic. When firm, turn out on to acold dish. Serve garnished with cress, chopped aspic, and tomato jelly. COLD SOUFFLE OF FOIES GRAS Rub the foies gras through a sieve, add the wine, the Gelatine dissolved in the consommé, the eggs stiffly beaten, and the whipped cream. Pour into an oiled souffié dish, then put on ice for 2 hours. Garnish with rings of truffles, pour a little aspic over the top, allow to set and serve. Page 21 1} pints good chicken broth seasoned and fisvoured 1 pint whipped cream
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