Chicken in Savoury Jelly

Ingredients

• a large chicken
• a calf's foot
• the whites of two eggs
• a quarter of a pint of white wine vinegar
• the juice of one lemon
• a tablespoonful of tarragon vinegar
• a claret-glassful of sherry

Method

1. 1

   Roast the chicken.

2. 2

   Boil the calf's foot to a strong jelly, remove the foot and skim off the fat.

3. 3

   Beat egg whites and mix with vinegar, lemon juice, tarragon vinegar, and sherry.

4. 4

   Add to the jelly, boil for 5-6 minutes, strain till clear.

5. 5

   Put a little jelly in a baking tin, place the chicken breast down, mask with white sauce mixed with aspic, and fill with the remainder of the jelly.

6. 6

   Let it stand or place on ice before turning out.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Chicken in Savoury Jelly. Take a large chicken and roast it. Boil a calf's foot to a strong jelly, take out the foot and skim off the fat ; beat up the whites of two eggs and mix them with a quarter of a pint of white wine vinegar, the juice of one lemon, a little salt, a table- spoonful of tarragon vinegar, and a claret-glassful of sherry

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