Chicken in Galantine with Asparagus a la Ericsson Hammond

Ingredients

• the chicken
• pepper
• salt
• tomato juice
• whipped cream
• three spoons of dissolved Cox’s gelatine
• asparagus
• Spanish pepper

Method

1. 1

   Singe, wash, and clean the chicken well, cook it until tender in hot water sufficient to cover it, pepper, salt, onions, and carrots and leave it in the juice until cold.

2. 2

   Make an aspic from the broth the chicken has cooked in and flavor it with some tomato juice.

3. 3

   Glaze an oblong mould with the aspic and decorate the bottom of the mould with whipped cream and truffles and all around the sides of the mould decorate with asparagus and in between each asparagus put a strip of Spanish pepper.

4. 4

   Slice the chicken in thin slices and put it in the mould, one piece resting on top of the other.

5. 5

   Fill it with aspic the height of the chicken; chop the rest of the chicken and also some asparagus and mix it together.

6. 6

   Put it in a saucepan and add to one cup of the mixture three spoons of dissolved Cox’s gelatine, three spoons of whipped cream; fill the mould, and all around the edges between the chicken and the asparagus fill with aspic.

7. 7

   Leave on ice until ready to serve, then turn out and decorate all around with lettuce and tomato.

8. 8

   Garnish with parsley.

9. 9

   Serve as a salad or as a cold dish with Aurorian sauce.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 88. The excerpt below is the record exactly as published.

Chicken in Galantine with Asparagus a la Ericsson Hammond Galatine de Poulet aux Asperges a la Ericsson Hammond Singe, wash, and clean the chicken well, cook it until tender in hot water sufficient to cover it, pepper, salt, onions, and carrots and leave it in the juice until cold. Make an aspic from the broth the chicken has cooked in and flavor it with some tomato juice. Glaze an oblong mould with the aspic and decorate the bottom of the mould with whipped cream and truffles and all around thi sides of the mould decorate with asparagus and in between each asparagus put a strip of Spanish pepper. Slice the chicken in thin slices and put it in the mould, one piece resting on top of the other. Fill it with aspic the height of the chicken; chop the rest of the chicken and also some asparagus and mix it together. Put it in a saucepan and add to one cup of the mixture three spoons of dissolved Cox’s gelatine

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