Chicken in Aspic (Aspic de Poulet) a la Hildur Alexandra

Ingredients

• aspic
• two tablespoons dissolved Cox’s gelatine
• one cup cream
• one cup cut-up chicken
• four tablespoons gelatine
• two tablespoons milk
• three tablespoons mayonnaise dressing
• four tablespoons whipped cream
• one tablespoon sherry
• pepper
• salt
• string beans
• lettuce leaves
• chopped aspic
• aurorian sauce

Method

1. 1

   Glaze the mould with aspic and decorate with truffles and Spanish pepper.

2. 2

   Line with cream mixed with gelatine, then fill with creamed chicken mixed with gelatine, milk, mayonnaise, and whipped cream.

3. 3

   When cold, turn out and arrange on a foundation of aspic with string beans, garnished with lettuce and chopped aspic.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 299. The excerpt below is the record exactly as published.

two tablespoons dissolved Cox’s gelatine; flavor with pepper, salt, and a little sherry, then the rest of the cream; add one cup of white breast of chicken (cut in small dices) and little truffles; AMERICAN COOK BOOK 203 fill the mould with the chicken; leave on ice. When ready to serve, dip in lukewarm water and turn out on a green mayonnaise foundation with aurorian sauce in the centre and lettuce leaves all around and chopped aspic. Serve as a complete salad for luncheon or dinner. Chicken in Aspic ( Aspic de Poulet ) a la Hildur Alexandra Glaze waldorf chop mould with aspic and decorate with truffles and Spanish pepper; line with cream; to one cup cream two table¬ spoons dissolved Cox’s gelatine; fill with creamed chicken. To one cup cut-up chicken four tablespoons gelatine, two tablespoons milk, three tablespoons mayonnaise dressing, four tablespoons whipped cream. Stir milk and gelatine with one tablespoon sherry, pepper, and salt; add chicken mayonnaise dressing and whipped cream. When cold turn out and arrange on a foundation of aspic with string beans; garnish with lettuce leaves and chopped aspic all around. Serve as a cold dish with aurorian sauce

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