Chicken in Aspic
From A second Dudley book of cookery and other recipes, 1914
Serve with fresh heads of lettuce wrapped in oiled paper for a picnic lunch.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 59. The excerpt below is the record exactly as published.
CHICKEN IN ASPIC EXCELLENT FOR A PICNIC, OR MOTOR LUNCH T)OIL gently in some light stock a nice white -L* Surrey fowl with one carrot, one onion and a bouquet. Let it simmer until tender. Remove, and allow it to get cold. Cut into neat joints, and place in a terrine. Make a nice clear jelly with chicken stock, removing all fat. Pass through the mincer two pounds of lean topside of beef ; mix this with the chicken stock, also a tablespoonful of chopped celery
Cook this with the app: pantry check, scaling, and the assistant.