Chicken in Aspic

Ingredients

• a good-sized chicken
• a quart of the liquid
• half a box of gelatine
• onion-juice (use this with discretion)
• celery salt
• white pepper
• a disk of the tongue or ham

Method

1. 1

   Boil a chicken until tender, cool, strain the liquor, and clarify it.

2. 2

   Season with onion-juice, celery salt, and white pepper.

3. 3

   Heat the liquor, dissolve soaked gelatine, cool, cut chicken into dice, and layer in moulds with tongue or ham.

4. 4

   Pour in jelly and set on ice to form.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 307. The excerpt below is the record exactly as published.

Chicken in Aspic. — Boil a good- sized chicken until tender, and let it become cool. Strain the liquor and clear it by bringing it to a boil with the white and shell of an egg, skimming, and straining again through a flannel. Season well with onion-juice (use this with discretion), celery salt, and white pepper. (The usual soup vegetables should have been cooked with the chicken in the first place.) Heat it again, and stir into a quart of the liquid half a box of gelatine which has been soaked in a little cold water. When this is dissolved, set all aside to cool. Cut the chicken into dice. If you have any cold tongue or ham, cut from it several small disks. When the jelly begins to form, wet a number of timbale moulds with cold water, lay a disk of the tongue or ham

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