Chicken in Savoury Jelly
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 121. The excerpt below is the record exactly as published.
Chicken in Savoury Jelly. Choose a ver}' small spring chicken, which is to be boiled as white as possible, then put it away to get cold ; melt some aspic jelly, pour a little into a mould that will just hold the chicken, cut some garniture with whites of hard-boiled eggs and truffles
Cook this with the app: pantry check, scaling, and the assistant.