Chicken in Aspic a la Juliet

Ingredients

• Take the breast of a boiled chicken
• coat with a brown chaud-froid sauce
• thin slice of hard-boiled egg
• Spanish pepper
• diamond of truffle
• fill the mould with the aspic

Method

1. 1

   Slice the boiled chicken breast and coat with brown chaud-froid sauce.

2. 2

   Decorate with hard-boiled egg slices, Spanish pepper, and truffle.

3. 3

   Glaze a ring mould, arrange chicken, fill with aspic, and chill until set.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 302. The excerpt below is the record exactly as published.

diamond of truffle on top of the yolk, and a fine strip of Spanish pepper all around the whites. Glaze with aspic. Serve with a cold supreme sauce in the centre with any kind of salad, for dinner or luncheon, or as a cold dish. Chaud-froid of Chicken ( Chaud-froid de Poulet) a la Olive Griffin Take boiled chicken; form in nice c tlets, and put in French dressing; glaze with a chaud-froid of mayonnaise; decorate with a daisy of truffle on top of each. Glaze a ring mould with chicken aspic, fill with macedonian vegetables, then cover with cold aspic; leave on ice until cold. When cold, dip in warm water, turn out on a paper doily, and garnish with chopped aspic all around. Arrange AMERICAN COOK BOOK 205 the chicken on the top with mayonnaise dressing or aurorian sauce in the centre. Garnish with lettuce leaves. Salad for luncheon or dinner. Chicken in Aspic ( Poulet en Aspic ) a la Juliet Take the breast of a boiled chicken; cut in small round slices; coat with a brown chaud-froid sauce; decorate with a thin slice of hard-boiled egg on each piece, with Spanish pepper around the egg and a diamond of truffle on top of the yolk; then glaze with aspic. Glaze a ring mould; arrange the chicken, turning the chaud-froid side down; then fill the mould with the aspic and leave on ice until cold. When ready to serve, dip in warm water, turn out on a paper doily, and garnish with cocks’ combs and quarters of hard-boiled eggs and lettuce leaves all around. Serve with the salad. Boned Stuffed Chicken in Aspic a la Europeenne Poulet desosse et farci, en Aspic, a la Europeenne Singe chicken and get all the fluff and feathers off. Split in the back; remove the inside; wash, draw, and dry well. Beginning from the back, remove the bone — carefully, so as not to tear the skin. Stuff with veal mousse. Stuffing. To three-quarters pound veal take half pound sausage meat, let go through the machine six times with the whites of two eggs, then through a fine sieve. Stir on ice, adding half milk and cream, pepper and salt, then little more cream and milk; try in hot water, add milk and cream until suitable. Put on a napkin, shape, roll, and tie in napkin; boil for forty-five minutes to one hour (according to the size) with pepper, salt, and vege¬ tables. When ready, take out of the pot; tie the napkin tighter at each end to make the chicken very plump; put a pie plate on the top with a heavy iron, and let stand until cold. When cold, put on a broiler in front of the window with a plate underneath the broiler; keep dripping nice clear aspic over about half inch thick; decorate with truffles, Spanish pepper

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