Chicken in Aspic
From The "Queen" cookery books: Entrees, 1901
Ensure the aspic is not too acidic for better flavor.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 77. The excerpt below is the record exactly as published.
two parts aspic to one of white sauce, and with this mask thickly some slices cut from a cold fowl, either roast, boiled, or stewed, as may be con- venient, and when this first coating is set, glaze with the plain aspic, and serve, in all probability with slices of tinned tongue’and canned peas, or a tinned macedoine. How, I do not for one moment assert that if carefully prepared this roughly described dish may not result in a distinctly appetising little entree on an emergency, and if the masking sauce is well flavoured, the aspic not unduly acid, and especially if the dish be modestly styled chicken in aspic
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.